I can be a bit of a cookie monster sometimes. I can find myself sacrificing some lunch or dinner healthful calories for a couple of hobnobs or fruit shorties. As tasty as I find these guilty pleasures of mine, (although their ingredients list really isn’t that bad considering they are a mass produced, processed, packaged biscuit), I never feel great about consuming glucose syrup and colours and flavourings, despite their description as ‘natural’. I try to keep the consumption of these limited to desperate times or severe moments of weakness!
Instead, every so often, I like to make up a batch of simple biscuits that I find keep quite well in a airtight biscuit tin for at least 2 weeks. Now I can indulge in my couple of biscuits here and there, knowing exactly what went in to them and what I am putting in to my body.
The basic dough can be flavoured any way you like. I love to make a third plain, a third with dried fruit and a third with chocolate chips and sometimes a little dried coconut or roasted hazelnuts. You can add a little cocoa powder to make chocolate biscuits, add freeze dried fruit, or more interesting dried fruits like banana chips or dried apricots. The dough also works as a thumbprint cookie.
If you have the need for more biscuits, have a household of more cookie monsters than mine of two, often have unexpected guests or are just super organised, you can make more dough. It will keep wrapped in the fridge for about 2 weeks or roll and cut and freeze on a tray. Once frozen, bag the unbaked cookies for easy freezer storage and bake from frozen for about 5 extra minutes or so. Your guests will think you are a genius.
Ingredients: Makes 35 cookies
- 225g/1 cup vegan spread
- 110g/1/2 cup unrefined caster sugar
- 275g/2 cups plain flour
- Spices, cocoa, zest, fruit, nuts, chocolate etc, optional.
1. Preheat the oven to 170’C/340’F and have ready one or two baking trays.
2. Cream the margarine and sugar until pale and fluffy with an electric hand whisk in a large bowl.
3. Sift in the flour and bring the mixture together to form a firm dough. Add in any extras and combine well.
4. Roll the dough into walnut sized balls and place them slightly apart on the baking trays,
Flatten them slightly with your hand and bake in the oven for 13-15 minutes, or until they are light golden brown and slightly firm on top. They will harden on cooling.
5. Transfer the cookies to a wire rack to cool.