Moreish vanilla scented chocolate cookies with coconut and polenta to give a light crisp texture - quick and easy recipe
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Ingredients
75g unsalted butter, softened
90g soft brown sugar
1 egg, beaten with 1/2 tsp vanilla essence
50g dessicated coconut
50g polenta
100g plain flour, sifted with 1/2 tsp each of baking powder and bicarbonate of soda
50g plain chocolate chopped into small chunks
Method
STEP 1
Pre-heat the oven to 180 degrees (fan oven) and grease two large baking trays. In a large bowl, using a wooden spoon cream butter and sugar together until light and fluffy, then beat in the egg and vanilla until the mixture is creamy and smooth.
STEP 2
Stir in the polenta, coconut and flour mixture, together with the chocolate chips. Mix to a firm but sticky dough, adding a little more flour if necessary.
STEP 3
Scoop heaped teaspoons of mixture onto a greased baking tray, spaced well apart to allow for the mixture to spread.
STEP 4
Bake for about 10 minutes or until golden brown. Remove from the oven and allo to firm up for a minute or two, then using a fish slice move onto a cooling rack.