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Archive for October, 2019

When you have a craving for something sweet and you’ve got to make do with what’s in the pantry…

125g softened butter (add a pinch of salt if the butter is unsalted)

1/2 cup raw sugar

1 tsp vanilla bean paste

1/2 cup milk (I used almond milk because that’s what was in the fridge)

1 1/4 cups self raising cake flour

200g dark chocolate drops

1 1/2 cups cornflakes

Oil spray (I used coconut oil)

Baking paper

*ice cream scoop

Method.

Preheat fan forced oven to 170c

Line tray with baking paper and lightly spray with oil

Cream butter, sugar, and vanilla

Then add the milk

Fold through the flour, then the chocolate chips, then the cornflakes

Use the ice cream scoop to ensure even sized cookies

Roll into a ball and place on the baking paper

Gently press with the palm of your hand to flatten all to the same thickness

Bake until golden – 15 to 20 mins

Allow to stand for 20 mins before transferring to a wire cooling rack (the chocolate is so soft, of you transfer too early, the biscuits will fall apart)

Enjoy.

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