I really do think that Cadbury have sent me a
bottomless box of chocolate...because this is the third recipe and I STILL have plenty left! I am pondering what to bake next...with
Christmas just a few weeks away I am thinking some
baked goodies for friends and family. Perhaps a chocolate gingerbread inspired treat?
Cookies are one of my
favourite treats, especially chocolate chip ones. Whilst I don't really drink milk, I do enjoy A2 milk occasionally or almond/oat/rice milk...and really you can't go past a crunchy cookie with a glass of milk. Or a cup a tea as John prefers.
Sometimes I like my cookies with chocolate chunks in them, but the more traditional side of me likes the little uniform chips. You seem to always get the perfect amount of chocolate per bite that way. One of the best things about these Cadbury baking chips actually, is
how well they keep their shape after baking.
Although I didn't eat any of these (I hoped some might be left...) because of my
sugar free diet, they smelt amazing and John really enjoyed them with cups of tea. Packaged in boxes or tins, the macadamia chocolate combination lends perfectly to
delightful Christmas gifts.
Cookie dough is just SO delicious looking...the temptation to stick a spoon in was high, but I instead stuck to my sugar free diet.
Santa please note just how GOOD I have been this year!
I modified this recipe from one of
Stone Soup's free ebooks from the talent
Jules Clancy; which you can download for free on the blog. I have downloaded a few of her ebooks and just love them! They are beautifully laid out and
the recipes are simple, fresh and use allow the whole food ingredients to shine. This chocolate chip cookie recipe is super simple again, I merely modified it to use
organic spelt flour, reduced the sugar right down and use
panela instead. Plus added in the
macadamias because they always remind me of Christmas and just go so well with chocolate. I think Santa would enjoy one of these after a long night of delivering presents!
Chocolate Chip Macadamia Cookies
Ingredients
225g organic spelt flour
1 tsp baking powder
125g organic butter
80g panela sugar
1 large egg
250g Cadbury Milk & Dark Baking Chips
100g macadamias, chopped
Method
Preheat fan forced oven to 160 degrees Celsius. Line two trays with baking paper.
Beat butter and sugar together until light and fluffy. Add in the egg and continue to beat until well combined.
Sift the flour and baking powder over creamed butter, mix with a wooden spoon until just combined. Fold through the chocolate baking chips and macadamia nuts. Place teaspoon size balls onto the tray, ensuring space to spread. Bake for 13-16 minutes until lightly golden. Serve with a glass of ice cold milk!
I really do think that Cadbury have sent me a bottomless box of chocolate...because this is the third recipe and I STILL have plenty left! I am pondering what to bake next...with Christmas just a few weeks away I am thinking some baked goodies for friends and family. Perhaps a chocolate gingerbread inspired treat?
Cookies are one of my favourite treats, especially chocolate chip ones. Whilst I don't really drink milk, I do enjoy A2 milk occasionally or almond/oat/rice milk...and really you can't go past a crunchy cookie with a glass of milk. Or a cup a tea as John prefers.
Sometimes I like my cookies with chocolate chunks in them, but the more traditional side of me likes the little uniform chips. You seem to always get the perfect amount of chocolate per bite that way. One of the best things about these Cadbury baking chips actually, is how well they keep their shape after baking.
Although I didn't eat any of these (I hoped some might be left...) because of my sugar free diet, they smelt amazing and John really enjoyed them with cups of tea. Packaged in boxes or tins, the macadamia chocolate combination lends perfectly to delightful Christmas gifts.
Cookie dough is just SO delicious looking...the temptation to stick a spoon in was high, but I instead stuck to my sugar free diet. Santa please note just how GOOD I have been this year!
I modified this recipe from one of Stone Soup's free ebooks from the talent Jules Clancy; which you can download for free on the blog. I have downloaded a few of her ebooks and just love them! They are beautifully laid out and the recipes are simple, fresh and use allow the whole food ingredients to shine. This chocolate chip cookie recipe is super simple again, I merely modified it to use organic spelt flour, reduced the sugar right down and use panela instead. Plus added in the macadamias because they always remind me of Christmas and just go so well with chocolate. I think Santa would enjoy one of these after a long night of delivering presents!
Chocolate Chip Macadamia Cookies
Ingredients
225g organic spelt flour
1 tsp baking powder
125g organic butter
80g panela sugar
1 large egg
250g Cadbury Milk & Dark Baking Chips
100g macadamias, chopped
Method
Preheat fan forced oven to 160 degrees Celsius. Line two trays with baking paper.
Beat butter and sugar together until light and fluffy. Add in the egg and continue to beat until well combined.
Sift the flour and baking powder over creamed butter, mix with a wooden spoon until just combined. Fold through the chocolate baking chips and macadamia nuts. Place teaspoon size balls onto the tray, ensuring space to spread. Bake for 13-16 minutes until lightly golden. Serve with a glass of ice cold milk!