We've been making lots of biscuits and baked goodies here over the holidays, but they don't last long between our snacking, play dates and visitors dropping by.
Lately we've made honey jumbles (from the Country Women's Association cookbook), Coconut Sticks (from Lottie+Doof) and today these choc chip cookies. Of course all of them are egg and nut free so that my big girl can eat them. These are a good standby, the golden syrup and brown sugar add a nice caramel-ish flavour and as long as you've got choc chips in the cupboard they should be able to be made without a trip to the supermarket for ingredients, which is sometimes very important for me :-)
Egg-free choc chip cookies
180g butter
125g brown sugar
3 tbsp milk
3 tbsp golden syrup
180g choc chips (white or brown)
250g self raising flour
Cream butter and sugar with electric beaters.
Add milk, golden syrup, choc chips and flour to the bowl and stir til well combined.
Place spoonfuls onto baking paper lined trays and flatten slightly with fingers.
Bake in 180 c oven for about 10 minutes until golden brown and cool on wire racks.
Makes around 30 cookies, depending on your assistants' techniques!
250g self raising flour
Cream butter and sugar with electric beaters.
Add milk, golden syrup, choc chips and flour to the bowl and stir til well combined.
Place spoonfuls onto baking paper lined trays and flatten slightly with fingers.
Bake in 180 c oven for about 10 minutes until golden brown and cool on wire racks.
Makes around 30 cookies, depending on your assistants' techniques!
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these look delicious!! loving your recipes! xo m.
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