Cookies!

WARNING!


The following recipe results in soft and incredibly addictive cookies, sharing this recipe may result in you being perceived as a cookie grandma, you have been warned.

Between Cookie Clicker and the simple fact that a delicious soft cookie is nearly impossible to find when you're allergic to wheat, I just had to share a recipe that I had tweaked.
  • 125g sunflower spread
  • 100g soft brown sugar
  • 125g caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 225g Dove's Farm self-raising flour blend
  • 1/2 tsp salt
  • 1 tsp Xanthan gum
  • 200g dark chocolate, as chips or cut into chunks
Preheat the oven to 180 Celsius or 160 in the case of fan-assisted ovens.
Weigh out the sunflower spread and put in a mixing bowl.
Mix the sugars together (this helps prevent clumps of brown sugar, making the next job easier)
Beat the sugar and sunflower spread together until pale and fluffy
Beat the egg with the vanilla essence and slowly mix into the sunflower mixture, don't worry if this starts to curdle a bit, it'll smooth out when you add the dry ingredients.
Sift in the flour, salt and Xanthan, mix well.
Fold in the chocolate

Place generous tablespoons onto ungreased baking paper on a cookie sheet, well spaced because it will spread in the oven.
Bake for about 12 minutes, they will come out soft at first, leave to stand for about 3 minutes before transferring onto a wire rack to cool completely.

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