Melt-in-the-mouth cookies. Keep dough in the fridge for up to a week and bake off at your convenience. Makes 20 cookies
225g softened butter
225g golden caster sugar
2 lightly beaten eggs
10ml vanilla bean extract
600g Shipton Mill Organic White Spelt Flour
30ml baking powder
pinch of salt
200g milk and plain chocolate chunks
Preheat oven to 180°C.
Place the butter and sugar in a large bowl and cream together.
Gradually add eggs and vanilla bean extract, and beat well.
Sift flour, baking powder and salt into the mixture and mix to a stiff dough.
Turn out on to a lightly floured surface and knead in chocolate chunks.
Roll into a long cylinder, wrap in greaseproof paper and chill in the fridge for at least 30 minutes or until ready to use.
Cut into even rounds (1.5cm in thickness). Bake in batches on trays lined with baking parchment for 12-15 minutes.
Remove from baking trays and allow to cool completely on a wire rack.
Store in an airtight container for up to a week.
Try replacing the chocolate chunks with desiccated coconut or coffee granules (seived).
Added by: Alex Ross
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers