Sunday, April 30, 2017


adapted from :

Ingredients :

2 1/2  cups  self-raising flour  (300 gm)
250  gm  unsalted butter, softened at room temperature
3/4  cup  dark brown sugar  (150 gm)
1/2  cup  caster sugar  (113 gm)
1/2  tsp  salt
1/2  tsp  coffee oil/emulsion/emulco
1  large  egg
1  tsp  vanilla extract
1/4  cup  instant oats  -  grind to powder in blender or food processor  (25 gm)
1/4  cup  ground almond powder  (25 gm)
1 1/2  cup  semi-sweet chocolate chips  (250 gm)

Directions :

1.  Beat the egg with coffee emulsion and vanilla extract in a small bowl, cover with cling wrap and let it infuse for at least 2 hours or overnight in the fridge.  Bring to room temperature before to use.

2.  Preheat the oven to 160'C/320'F.  Beat the softened butter, salt and both sugars in a large bowl until light and fluffy.  (You could use an electric handheld mixer).

3.  Add in egg mixture, ground oats and ground almond.  Mix well.

4.  Pour in the chocolate chips and mix until well distributed.  Lastly, sift in the flour and fold into the mixture.

5.  For small cookies :  use a small teaspoon and scoop the dough.  Drop the dough onto a baking tray lined with baking paper.  Place them slightly apart and bake for 20 minutes or until golden brown.

6.  For large cookies :  use a tablespoon and scoop the dough.  Follow the same steps above and bake for 27-30 minutes or until golden brown. 

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