These chocolate chip cookies are perfect for lunch box snacks. Low in butter and containing nut free ingredients.
I use approximately 1 tsp of mix, roll into a ball and place on a baking tray lined with baking paper. Once on the tray, I push them down flat using my hands.
They store well (when they don’t get eaten straight away). Just place in an air tight container and store in a pantry or cupboard.
The mix makes around 30 cookies.
- 150 g Butter at room temperature.
- 1 Cup of Caster Sugar.
- 250 mls of Cream.
- 3 Cups of Plain Flour.
- 3 tbs of Custard Powder.
- 2 Eggs.
- 1 tsp Baking Powder.
- 1 1/2 Cup Chocolate Chips.
Preheat oven to 180 degrees.
Combine sugar and butter.
Add cream and eggs and mix through.
Add flour & custard & baking powder.
The mix is quite thick at this point and I found kneading it with clean hands to mix ingredients worked a lot easier.
Add chocolate chips and knead to mix.
Place balls of cookie dough on a baking tray lined with baking paper. Push down with hand.
Cook until golden brown.
If you have any questions while making this recipe (or even if you’ve just tried the recipe and loved/hated it) please don’t hesitate to comment.