biscuits
Gingerbread spiced choc chip cookies
ingredients
You will need
- 1 x Noshu 98% Sugar Free Choc Chip Cookie Mix
- Digital kitchen scales
for the cookies
- 1 x Noshu 98% Sugar Free Choc Chip Cookie Mix
- 30 g butter, melted
- 1 x extra large egg
- 1/2 tsp mixed spice
- 1 tsp cinnamon
method
Preheat oven to 150°C (140°C fan forced) and line a baking tray with baking paper.
mix
- In a mixing bowl, combine cookie mix with egg, melted butter and spices. Mix with a fork until the butter is well distributed.
- Using your hands, work the mixture until it comes together to form a smooth dough.
- Divide and roll the dough into 12 evenly sized balls and place them onto your lined baking tray, allowing 5cm between each for cookies to spread.
- Flatten each ball into a round shape approximately 5cm wide.
bake
- Bake for 12 minutes for a soft and chewy cookie or continue baking for a further 5 minutes for a crunchier cookie.
- Allow them to cool for 2 minutes on the tray.
- Enjoy warm or at room temperature!
store
Store your cookies in an airtight container for up to 1 week.
