Hey everyone, I thought I'd do a baking blog post today to try and vary my blog content so everyone can show some interest and relate to it.
As my sister has an egg and nut allergy everything I bake is egg and nut free.
This is one of my favourite recipes.
Also these cookies are just as good without the cocoa powder, so do try with and without it to see which you prefer (comment below your favourite).
You will need:
45g granulated sugar
85g self-raising flour
1 teaspoon bicarbonate of soda
30g nut-free cocoa powder
55g butter
2 tablespoons golden syrup
45g icing sugar (for coating)
As my sister has an egg and nut allergy everything I bake is egg and nut free.
This is one of my favourite recipes.
Also these cookies are just as good without the cocoa powder, so do try with and without it to see which you prefer (comment below your favourite).
You will need:
45g granulated sugar
85g self-raising flour
1 teaspoon bicarbonate of soda
30g nut-free cocoa powder
55g butter
2 tablespoons golden syrup
45g icing sugar (for coating)
1. Place the sugar in a medium bowl. Sift in the flour, bicarbonate of soda, and cocoa powder.
2. Mix the ingredients in the bowl.
3. Add the butter and rub in with your fingers until the mixture has the consistency of breadcrumbs.
4. Stir in the golden syrup and mix well.
5. Draw the dough together with your hands to form a ball and then divide the dough into 16 pieces for small biscuits or 8 large biscuits (I made 13 cookies, because I decided I wanted them medium sized! It's up to you how many you make, just make sure you don't burn them in the oven if you make lots of small ones, as they will need less time to bake).
Chill them in the fridge (or somewhere cool) for at least 30 minutes.
Chill them in the fridge (or somewhere cool) for at least 30 minutes.
6. Preheat the oven to 180C (350F, gas 4). Line 2 baking trays with baking parchment (I had already put my dough on the baking trays before I cooled them).
7. Roll each ball of dough in icing sugar, coating very thickly. (This is the point where you would place them on the baking tray at least 3-4cm apart, if you haven't already done so).
7. Roll each ball of dough in icing sugar, coating very thickly. (This is the point where you would place them on the baking tray at least 3-4cm apart, if you haven't already done so).
8. Bake in the oven until attractively cracked on the top and still a little bit soft in the center. Check the small cookies after 10 minutes and the double-size cookies after 12 minutes.
9. Take the cookies out of the oven and allow to firm up before removing from the tray (as they will be all squishy and floppy!)
10. Enjoy!
9. Take the cookies out of the oven and allow to firm up before removing from the tray (as they will be all squishy and floppy!)
10. Enjoy!
Thank you for reading, please tweet me a picture of your cookies using the hashtag #HappyUnicornBlog2015 and tag me @happyunicornxx as I would love to see what yours look and taste like!
Don't forget to share this page and leave a comment.
Always here to help,
Happy Unicorn xx
#HappyUnicornBlog2015
Don't forget to share this page and leave a comment.
Always here to help,
Happy Unicorn xx
#HappyUnicornBlog2015