Sunday 23 April 2017

Eggless Chocolate Chip Cookies ~A tribute to Isabella -Coriander Queen

I have been blogging for almost 8 years and over this time I have read many blogs and made numerous friends in the blogging world. Luckily, I have had the opportunity to meet some of these blogger friends in person and others I know them virtually through their blogs. One such person was Isabella who wrote the blog Coriander Queen. Her blog has a varied collection of recipes, all captured beautifully on camera too. I have followed Isabellas' blog for a long time, although I had never met her in person, I felt I knew her from her work. Sadly in March she passed away after a long illness. The blogging community are saddened by such devastating news and will miss her tremendously in the blogosphere. We all wanted to do something special to remember her by, so an idea emerged to take inspiration from her recipes and recreate them as a tribute.

I have chosen her Eggless Chocolate Cocoa Cookies recipe and have remade it with minor changes. You can find the original recipe here. Please do check the linky at the bottom of this post for all the other recipes.

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Chocolate Chip Cookies
Delicious Chocolate cookies with white chocolate chunks and pecans.

  • 115 g Self raising flour
  • 85 g granulated sugar
  • 115 g butter
  • Pinch of salt
  • 30 g birds custard powder
  • 1 tablespoon Milk
  • 30 g Cocoa Powder
  • 1 bar 100 g White chocolate cut into chunks
  • 12 Pecans roughly chopped (optional)

1. Preheat the oven to 180 degrees C. 2. Grease two baking trays with butter and keep aside. 3.In  a bowl sieve together the flour, cocoa powder and the custard powder and keep aside. 4.Cream together the sugar and butter and then add the flour and make a dough, only add the milk if the mixture will not come together. Add the chopped white chocolate chunks and pecans.5.Roll out walnut sized balls from the cookie dough and place them on the greased baking tray, making sure you keep plenty of space between them as they will spread whilst baking.6.There is no need to flatten the balls they will spread during baking.7. Bake the cookies for 12-15 minutes and remove from the oven, leave them to cool on the trays. Do not over bake the cookies, as they will firm up when they cool.
Prep time: 1Cooking time: 15Total time:30 minsYield: 22 cookies

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