CHOCOLATE CHIP GRANOLA COOKIES
Makes: about 26 - 30 cookies. Cooking time: 8 mins at 170°C/338°F/gas 3. Preparation time: 20 minutes.
Ingredients
- 115g Bakers Blend organic spelt flour
- 70g spelt porridge flakes
- 40g chopped nuts of your choice
- 40g chopped dried fruit of your choice
- 1 tbsp linseed
- 10g coconut, flakes or desiccated
- Pinch of cinnamon
- 115g dark chocolate chunks
- 115g light soft brown sugar
- 115g salted butter
- 3 tbsp runny clear honey
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
Method:
- Preheat the oven and line two baking sheets with baking paper.
- Place all the ingredients into a large bowl apart from the butter, honey, bicarbonate soda and vanilla.
- Melt the butter and honey together in a heavy-based saucepan over a low heat. Add the bicarbonate of soda and vanilla and mix together. This mixture will then foam up. Cool slightly before adding to the dried ingredients.
- Mix all the ingredients, until it comes together into a soft dough.
- Shape into 30 balls, using lightly floured hands and put on the prepared baking sheets, using a fork to flatten them down into little discs. Bake for 8 minutes until the biscuits are golden brown and puffed up.
- Leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- NB Once the dough is made it must be cooked. These cookies will keep well in an air tight container.
- 20th May 2020