Sweet Treats RECIPES
Enjoy warm out
of the oven, or cold if
you preferTotal fat Saturated Salt Sugar Protein- 7g 7. 3g 0.2g 4.8g 3g
1 Preheat the oven to 160°C. Line two baking trays with
baking paper.
2 Combine the flour, baking powder, vanilla powder and
salt in a large bowl.
3 In a separate bowl, beat the butter and rice malt syrup
with an electric mixer until creamy. Add egg and beat
until combined.
4 Add the butter mixture to the dry ingredients and
combine with a wooden spoon. Fold through the
chocolate (and stevia if using).
5 Roll tablespoons of the mixture into balls and place them
4cm (2½in) apart on the lined trays. Press down slightly.
6 Bake for 15-20 minutes until lightly golden. Transfer to a
wire rack to cool.
7 Store in an airtight container for up to 3 days.Choc-chip cookies
By Sarah Wilson GF SF V
Makes 12 | Prep 10 mins | Cook 20 mins | Calories 193 (per cookie)175g (6oz) buckwheat flour
1 tsp gluten-free baking powder
1 tsp vanilla powder
½ tsp sea salt
125g (4½oz) unsalted butter, softened
75ml (2¾fl oz) rice malt syrup
1 free-range egg
100g (3½oz) 85% dark chocolate, coarsely
chopped (you can add a pinch of stevia
to counteract the dark chocolate for
younger kids) or good-quality
dark chocolate chips