I love a biscuit with my cuppa! Or anytime in fact!
These cookies are also for anytime but I made them to give to friends and family this year! I’m not sure if it’s the home maker roots imbedded into me from watching my mum for all these years, but I love to bake for people. I get such joy from seeing someone tuck into a biscuit or bake I’ve made, to watch them indulge their sweet tooth and isn’t that what Christmas is about, indulging in food, in time, in love and laughs with friends and family!!
Cookies don’t have to be neat, a made judge ones and cut them into different sized chunks, to make them more uniform, use approx a teaspoon of mixture.
To make the cookies vegan try dairy free chocolate, egg replacement and nut milk of choice.
my top tips
– You can swap the vanilla extract for other flavours, orange is always good with chocolate.
– The Horlicks powder can be taken out completely, I just love the malty taste it gives to the cookie.
– Try decorating when cooled, by dipping half in chocolate, or sprinkling sea salt on top.
ingredients
375 g (13oz) icing sugar, sifted
100 g (3 ½oz) cocoa powder, sifted
1 tbsp. cornflour
1 large egg, plus 2 large egg whites
2 tsp. vanilla extract
175 g (6oz) dark chocolate chips
150g Horlicks powder
Splash of nut milk
method
Preheat oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment.
In a large bowl, mix icing sugar, cocoa, cornflour, Horlicks and 1tsp salt. In a jug, combine egg, egg whites, splash of nut milk and vanilla.
Mix egg mixture into dry mixture (don’t worry, it will come together) and fold in chocolate chips.
Space heaped tbsps of dough 5cm (2in) apart on the baking sheets. Sprinkle over a little sea salt, if using. Bake for 12-14min until puffed up and cracked. Cool on the baking sheets; remove using a palette knife.
Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings.
It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!!
It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling.
I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!!
Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives.
This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM
I hope you love it!!
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a blog by devaney 