Today I was asked for ‘those yummy chewy cookies’ and I really couldn’t remember … so that is where this blog comes into action. The reason I started this in the first place was because of being chaotic and forgetting recipes so for my own benefit I started this because I would not be able to forget a recipe if it is online. Then things developed a bit with books and now I am back to where I was at the beginning. Except I have plans. Stay tuned for probably around September, fingers crossed.
We eat too many biscuits, so that now I put out pineapple or something like that for lockdown homeschool snack. Fruit, no matter how exotic is not a chewy choc chip cookie. With sugar overload in mind (and having no brown sugar in the house), I used coconut sugar. They are not quite as good as using brown sugar, but Olivia loves them and that’s all I need. Mats is not fussy when it comes to biscuits, so job done.
125g unsalted butter
110 soft brown sugar or coconut sugar
110 golden caster sugar (or standard)
1tsp vanilla extract
220g gluten free self raising flour
2 handfuls of choc chip cookies or sultanas or whatever you like.
- Preheat the oven to 190C/370F
- Mix the sugars and butter together until light and fluffy.
- Add the eggs one at a time, and the vanilla, mixing in for a few seconds before adding the flour. Do not mix the eggs for too long before adding the flour so that you avoid a split mixture. Add the choc chips or whatever you choose.
- With your clean hands or spoons dipped in hot water, roll pingpong size balls and press them lightly onto a lined baking tray.
- Bake for 8 minutes before removing from the oven and allowing to cool on the tray. They will not appear cooked but when they have cooled on the tray will maintain a chewy texture.