Adapted from ATK Ingredients 170g butter 150g brown sugar ½ cup caster sugar 2 tsp vanilla extract 1 tsp salt 1 large egg plus 1 large egg yolk 1¾ cups all purpose flour ½ tsp baking soda 1 cup chocolate chips Prep Preheat oven to 190C. Melt the 130g butter in a cast iron pan. Cook until the butter is dark golden brown. Add the remaining 40g of butter until melted....
Many cookies use coconut oil. I really try to avoid coconut as a base as I feel it introduces a strong coconut taste - which can be fine - but I really don’t like coconut everywere. You need to put coconut in the name if it tastes so strongly of coconut. Ingredients 2½ cups of all purpose flour 2 tsp baking soda ½ salt 200g smooth cashew butter 50g nut milk 2 tbsp ground ginger 1 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp ground pepper pinch of cayenne 250g brown sugar ¼ cup molasses 2 tbsp fresh ginger 1 large egg + 1 large yolk 100g granulated sugar (optional) Prep Whisk flour, baking soda and salt together....
Ingredients 500g butter 1 cup icing sugar 1 cup cornflour 3 cups flour 1 tsp baking powder Optional mix-ins cinnamon cardamon lemon zest cocoa powder Prep Cream butter and sugar together til pale and fluffy. Mix in the cornflour and flour in batches. Roll the shortbread into 4-6 logs. Refridgerate for up to 3 days. Preheat oven to 150C. Bake for 20-30 mins.