It’s Easter in Quarantine, so what better to do than to spend our time baking – and then eating those bakes as though we’ve all actually been practicing lent up till now? I seem to be going from productivity which is when I also bake loads, to increasing my indentation in the sofa, which is when I eat said bakes. I have two functions.
It’s difficult to acquire all the ingredients needed for my recipes at the supermarket right now, but sometimes being forced to use something I wouldn’t usually can turn out even better than the original recipe. Other times it’s just a hot mess. I hope you manage to get hold of all the ingredients (or good substitutes) for these cookies and enjoy making (and eating) them as much as I did.
I made some and dropped them off at my friend’s front door, he later text me his review: “I feel like what me and the cookies just had is the closest I am getting to having sex in a while and my god, it was better than some of my exes.”
Ingredients
- 165 Stork Vegetable Shortening
- 75 Caster Sugar
- 1/4 tsp Salt
- 4 tbsp Golden Syrup
- 2 tsp Plant Based Milk (I used Coconut)
- 1 tsp Vanilla Extract
- 260g Plain Flour
- 1 1/2 tsp Bicarbonate of Soda
- 150g Vegan Chocolate (I used Bourneville)
Method
- I’ve listed the ingredients in order that you’ll need them. So, first place the vegetable shortening, sugar and salt into a food processor and blend until pale and fluffy.
- Then add the golden syrup, milk and vanilla extract and blend again until all ingredients are mixed together.
- In a large bowl, sift the flour and bicarbonate of soda together and add the other ingredients from the food processor. Mix together with a spoon until blended.
- If you have a bar of chocolate, chop into rough chunks (however big you like your chocolate chips) add to the bowl and mix together.
- Preheat the oven to 180 degrees and place baking parchment on 3 trays and using two teaspoons, mould together a small ball of the cookie dough and place on the tray – make sure they are spaced far enough apart as they spread while baking (between six and eight cookies on each tray).
- When the oven has reached the temperature, place the cookies in (preferably on the middle tray for an even bake, so you may have to put them in one at a time) and bake for 8-10 minutes.
- Allow them to cool for 15 minutes on the tray before transferring them to a wire rack to cool for a further 15-30 minutes.
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