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Yields1 Serving

 100 g raw caster sugar
 200 g butter, in cubes
 350 g self raising flour
 4 tsp milk
 175 g choc bits
 1 tsp DigestEasy into milk OR ½ tsp of Bake Aid

1

Cream butter and sugar.

2

Add self raising flour and milk (preferably add 1 tsp DigestEasy into milk OR ½ tsp of Bake Aid into milk to digest gluten in flour and casein in milk for people with food intolerance).

3

Add choc bits and mix through.

4

Roll into balls and squish down gently onto baking tray and place in 170° (fan forced) oven for 10 minutes. You don’t want them to go brown. Should be slightly firm as they will get harder when they cool.

Ingredients

 100 g raw caster sugar
 200 g butter, in cubes
 350 g self raising flour
 4 tsp milk
 175 g choc bits
 1 tsp DigestEasy into milk OR ½ tsp of Bake Aid

Directions

1

Cream butter and sugar.

2

Add self raising flour and milk (preferably add 1 tsp DigestEasy into milk OR ½ tsp of Bake Aid into milk to digest gluten in flour and casein in milk for people with food intolerance).

3

Add choc bits and mix through.

4

Roll into balls and squish down gently onto baking tray and place in 170° (fan forced) oven for 10 minutes. You don’t want them to go brown. Should be slightly firm as they will get harder when they cool.

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