What better on a strangely hot English summer afternoon than to sit in the garden with friends quenching your thirst on home made lemonade and munching Violet's chocolate chip cookies still warm from the oven.
Here, thanks to Tamsin and to Violet and her friend, is the recipe:
Violet Holroyd's Chocolate Chip Cookies (adapted from Debrett's Cookbook In-a-Stew by Antoinette Saville)
INGREDIENTS
75g unsalted butter
75g light brown sugar
75g caster sugar
75g unsalted butter75g light brown sugar
1 egg
1 tsp vanilla essence
175g plain flour
1/2tsp baking powder
1/4tsp salt
150g milk chocolate coarsely chopped
METHOD
In a bowl, cream the butter and sugars together and beat in the egg and vanilla. Sieve the flour, baking powder and salt together into a bowl and lightly fold into the butter mixture. Carefully stir in the chocolate pieces. Place spoonfuls of mixture and on to a non-stick tin and bake for ten minutes or until the cookies are just golden. Cool for one minute and place on a wire rack to finish cooling. Store in an air tight container. Makes approx. 24 cookies. 
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