Sunday, 8 January 2017

The Best Vegan Cookies by Meg



So this amazing recipe is by my wonderful best friend Meg. She has kindly written out the instructions for this particular recipe, she also decided to write it as if it were me because she thinks she's hilarious (she is).  

First, preheat the oven to 180⁰C/Gas 4/fan oven 160⁰C and line a baking tray with baking/greaseproof paper. If, like me, you don’t have any then use some tin foil and lightly grease the top of the foil with some butter.

Beat 100g/4oz of softened butter (dairy free if you’re going for a vegan recipe) in a bowl with 100g/4oz of light muscovado sugar until fully combined and looking delicious!

Next, stir in 1 hearty tablespoon of scrumptious golden syrup until looking luscious.
Then, sieve into the mixture 150g/6oz of self-raising flour in 2 parts. Stir in half of the flour, then add 85g/3oz of chocolate of your choice (can be vegan or otherwise) and the rest of the flour. Stir until combined.

Divide mixture into roughly 14 balls (give or take, depending on how much cookie dough you’ve eaten before getting to this stage), without flattening them and place them on the baking tray well apart from each other so they don’t stick when baking. Let them bake for 12 minutes or until they are pale golden brown around the edges. If you like them chewier then bake for about 11 minutes. 

Cool on a wire rack, and when you ignore this instruction because they smell so good, make sure to have some cold water handy when you burn your mouth.

The cookies will stay fresh in an airtight container for up to 4 days, if they last that long.

Love you lots, meg xxxx


Stay Luscious 
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