Name: Chewy cocoa cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 teaspoon bicarbonate of soda; 100 gram dairy-free spread; 1/2 cup firmly packed brown sugar; 1/4 cup golden syrup; 1 1/2 cup plain flour; 1 tablespoon cocoa powder; 1/4 cup white sugar

Ingredients

1 teaspoon bicarbonate of soda

100 gram dairy-free spread

1/2 cup firmly packed brown sugar

1/4 cup golden syrup

1 1/2 cup plain flour

1 tablespoon cocoa powder

1/4 cup white sugar

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper.

2.Combine bicarbonate of soda and 1 teaspoon boiling water in a small heatproof jug. Using an electric mixer, beat spread and brown sugar in a medium bowl until just combined (don’t overmix).

3.Add golden syrup; stir well. Sift flour and cocoa powder over mixture. Add bicarbonate of soda mixture; stir until dough forms. Cover with plastic food wrap. Chill for 30 minutes.

4.Place white sugar on a large plate. Roll tablespoons of dough into balls, then roll in sugar. Place on prepared trays, 4cm apart, and press slightly to flatten.

5.Bake, swapping trays halfway through cooking, for 15-20 minutes or until tops of cookies start to crack. Cool completely on trays; cookies will firm. Serve.

Add 1/2 teaspoon ground ginger, cinnamon or mixed spice to flour mixture. Dairy-free spread will break down if overmixed; beat gently until just combined.
Note

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Ingredients

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