My blog feels very cookie heavy right now, but honestly that’s a pretty fair indication of what I have been baking in the last few months. Apart from revisiting old favourites from my recipe eBooks and testing recipes for my new eBook (and a little bit of recipe development for clients too), versions of this particular recipe have been what I am making when I just want something nice to eat - that doesn’t take much time to make.
Like the Chai Cookies in the post before this one, these cookies are based on the recipe for Gingernut Cookies from my Grandma. It is a simple cookie recipe, that lends itself to multitudes of adaptations. You can change up some of the ingredients (just keep the quantities the same). A different oil or melted butter can be used instead of canola oil, treacle instead of golden syrup, white sugar instead of caster for a crunchier cookie (just don’t use brown sugar, when I made them like this the oiliness of the oil in the cookie was very noticeable and not as satisfying to eat). And of course a mixture of plain flour and baking powder can be used to make your own self raising flour (see here for a good explanation on how to make it).
Caramilk (a caramelised white chocolate) is my chocolate of choice for these, but you can use whatever you prefer (up to 200g). And if you would like the recipe to be dairy free, make them using an oil (not butter) and pair with a dairy free or super dark chocolate. Or use something else completely instead of chocolate like some chopped dried fruit or nuts.
I know a lot of people are using the time we have this year to embark on more involved baking projects, but I am finding that recipes like this one, that are endlessly adaptable and very quick and effortless to make, provide just the kind of instant gratification I am looking for - a little bit of time in the kitchen, and something very tasty to eat not long after.
Caramilk Cookies
Ingredients:
120ml canola oil
225g caster sugar
2 tbsp golden syrup
1 tsp vanilla extract
1 egg, beaten
290g self raising flour
180g block Cadbury Caramilk, roughly chopped
Method:
Preheat oven to 170 degrees Celsius and line three large baking trays with baking paper.
In a large bowl whisk together the oil, sugar, golden syrup, vanilla and egg.
Then add the flour and the chopped Caramilk and mix to combine with a wooden spoon.
Roll heaped teaspoonfuls of the dough into balls and place on the trays. The cookies will spread as they bake so leave enough room in between.
Bake for 12-15 minutes or until golden brown. Rotate the trays in the oven about halfway through to ensure the cookies cook evenly.
Allow to cool on their trays, then store in an airtight container (they will last 5-7 days).
Makes about 30 cookies.
