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Chip Off the Old Block Cookies
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Basic Ingredients
150g Georgi’s GF Wholemeal Bread Flour Mix*
300g Quality, plain GF flour
1 cup Walnut meal
â…” cup Almond meal
¾ cup White sugar
¼ cup Coconut sugar (or dark sugar)
2 tsp. Baking powder (aluminium-free)
1 tsp. Regular baking powder
½ tsp. Citric acid
200g Unsalted butter
3 large Eggs
â…“ cup of cold tea from the pot
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Flavour
2 tsp. Ginger powder
1½ tsp. Vanilla powder
1 tsp. Cinnamon powder
2 tsp. Flaked sea salt
â…“ cup Turkish, dark-chocolate buttons
Method
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Place the butter and all the dry ingredients, excluding chocolate, into a large chopper/blender machine (Ninja)
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Chop until all is mixed like bread crumbs
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Add the 3 whole eggs and the tea
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Blend further until sticky dough forms
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Churn out onto a board and make finger holes in the dough
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Pour the chocolate chips over the dough and into the holes
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Fold into the centre 8 times, and form a ball
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Cut in half
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With each half, on grease-proof paper, form a sausage shape as thick as a rolling pin
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Fold the paper around the cookie dough and seal with Glad Wrap
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Place on a flat surface in the fridge for at least an hour,
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Or keep your Chip Off the Old Block Cookie Dough refrigerated for up to 5 days.
Baking
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When you are ready with a warmed oven at 180°c then unwrap a roll of biscuit dough, and cut it into one-inch circles from the block
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Place immediately onto a baking tray and bake for 25 minutes
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Allow to cool, and then store in an airtight tub for daily consumption.
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