These sourdough red velvet choc chip cookies are simply the best way to start a new year. Easy to make, and even easier to eat, I hope you give them a try.
Last year, two friends commented on budget advice I had given them. Twenty years ago, one of them found herself in credit card debt. It had been incurred by her then husband but she was responsible for the amount owed. She still follows my plan which is heart warming as it has kept her credit rating high. Another friend who is a financial adviser complimented me on the fact that I manage a budget. I have done so since I was 13 years old. And have my father to thank for his insistence that I learn this valuable life skill. As we go into a brand new year I thought I would share some of my top tips. The first one is pay me first. I aim to save 10% of what I earn each month. This is great for rainy day expenses and was extremely helpful during lockdown.
Always and I really mean that, pay off your credit cards. If this is not possible then make sure you pay the one that charges the highest interest rate off first. And make sure you pay at least the minimum amount due. Thirdly, start a spreadsheet or download an app that you can use to track what you spend each month. To stay out of debt I am going to state the obvious, do not spend more than you earn! If you can see this visually each month it will be easier to keep an eye on your finances. Lastly, if you want to make a big purchase or go on holiday, save for it first. Set aside the money each month in an interest bearing account. And when you have enough, go ahead and spoil yourself. Other than cars and houses you should not finance any purchase.
Click on the links for conversions and notes.
Sourdough Red Velvet Choc Chip Cookies
- 58 g softened butter
- 153 g fructose
- 1 egg
- 80 mls canola oil
- 50 g sourdough starter *
- 7.5 mls milk
- 2.5 mls vanilla paste or essence
- 1.875 mls red gel food colouring
- 170 g flour
- 100 g bread flour
- 50 g cocoa powder
- 3.75 mls fine salt
- 2.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 70 g choc chips (85% cocoa solids)
- Place the butter and fructose into a stand mixer bowl
- Cream until fluffy then add the egg
- Beat well and then add the oil, starter, milk, vanilla and colouring
- Beat until combined
- Place the flour, cocoa powder, salt, baking powder and bicarbonate of soda into a mixing bowl
- Whisk to combine then add to the stand mixer bowl while beating, a tablespoon at a time, until completely combined
- Fold in the choc chips and place the bowl into the fridge for an hour
- Preheat your oven to 180° Celsius
- Weigh out 30g pieces of the dough and roll into balls
- Place them onto a lined baking sheet, leaving spaces to allow for spreading **
- Place into the oven and bake for 15 minutes
- Remove from the oven and leave to cool for 15 minutes
- Transfer to a wire rack and cool completely
- Store in an airtight container
** I made 12 at a time as I have a small baking sheet and baked them in separate batches. The dough can be made ahead and left in the fridge for a few days until needed.
Inspiration published on Lavender and Lime January 1:
Do you budget, and if so, what is your top tip?