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Choc chip vanilla cookies


80g unsalted butter (softened)

1 tsp vanilla bean paste (Talyor & College)

50g Billingtons unrefined cane sugar

1 egg yolk (clarence court - burford brown)

30g of ground almonds

1g (1 pinch) of sea salt

110g Shipton Mill Organic Chappatti Flour

35g Green & Black Dark Chocolate (chopped into small pieces)


Cream the butter and the vanilla bean paste with a spatula.

Then add cane sugar and cream again until fully mixed.

Separate the egg yolk and add yolk to the mix and creme it again.

Next add the ground almonds and a pinch of salt and mix again.

Sieve all of the chappati flour into the mix and together with the dark chocolate chopped pieces mix again.

As you mix with a spatula or your hand it becomes a soft dough.
Using your hands shape the dough into a large thick sausage shape and wrap it tightly in cling film and thenplace in freezer for 1 hour.

After removing from freezer, remove cling film and cut them into 1cm thick slices to form a biscuit shape and place on to a baking tray about 2cm apart from each other.

Bake it in a preheated (fan) oven to 170 degrees Celsius for 15-20 mins until the edges start to brown.
Once they are done, remove them from the oven and first leave them on the baking tray for 2 mins (otherwise they will break if transferred straight away) and then. remove and place onto cooling rack for an hour.

Delicious to eat for all the family - my kids absolutely love them!