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تلويحة سفر ✈️👩🏻‍✈️
تلويحة سفر ✈️👩🏻‍✈️
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Wednesday 09 September 2026 18:07:54 GMT
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Mini Cookies - Cookie Crisp 🍪  Perfect for Lunch boxes, afternoon snacks or parties. 135g melted butter  100g light brown sugar or mix (I used 70g coconut sugar & 40g white sugar  1 egg Vanilla (optional)  180g plain flour  1/2 tsp baking powder  Pinch salt  150g small chocolate chips (or cut your chocolate small with a knife)  These aren’t super sweet so if you have a very sweet tooth add 20-40g more sugar.  Preheat oven to 175C fan & line a large baking tray with parchment paper  Mix the slightly cooled melted butter with sugar & vanilla if using. Add the egg and mix it till it looks like caramel (about 1 min)  Add the flour baking powder and salt and mix it in till combined, add choc chips and mix. Place a plastic bag or a piping bag in a cup and fill with cookie mix, don’t put too much in there (you’ll need to top it up about 3 times) cut a small hole at the bottom start small you can always make the hole bigger but not smaller. Pipe really small bits onto your tray (they can be quite close together as they don’t spread much) if the mix gets harder as you go on you can use your thumb and finger to help cut it off as it comes out (as I did towards the end) you’ll need to repeat 2-3 times depending on size of baking tray. I baked 1 batch pulled the paper out onto a cooling rack once baked, put a new paper in the dish and filled it up again and baked the second batch. Bake for 6-8 min (check after 6 min) depends  how crunchy you like it and on your oven heat)  Store airtight for up to 5 days (they stay really crispy if you let them get a bit dark)  Enjoy D 🫶🏼 #cookie #cookiecrisp #minicookies #baking #bakingtok
Mini Cookies - Cookie Crisp 🍪 Perfect for Lunch boxes, afternoon snacks or parties. 135g melted butter 100g light brown sugar or mix (I used 70g coconut sugar & 40g white sugar 1 egg Vanilla (optional) 180g plain flour 1/2 tsp baking powder Pinch salt 150g small chocolate chips (or cut your chocolate small with a knife) These aren’t super sweet so if you have a very sweet tooth add 20-40g more sugar. Preheat oven to 175C fan & line a large baking tray with parchment paper Mix the slightly cooled melted butter with sugar & vanilla if using. Add the egg and mix it till it looks like caramel (about 1 min) Add the flour baking powder and salt and mix it in till combined, add choc chips and mix. Place a plastic bag or a piping bag in a cup and fill with cookie mix, don’t put too much in there (you’ll need to top it up about 3 times) cut a small hole at the bottom start small you can always make the hole bigger but not smaller. Pipe really small bits onto your tray (they can be quite close together as they don’t spread much) if the mix gets harder as you go on you can use your thumb and finger to help cut it off as it comes out (as I did towards the end) you’ll need to repeat 2-3 times depending on size of baking tray. I baked 1 batch pulled the paper out onto a cooling rack once baked, put a new paper in the dish and filled it up again and baked the second batch. Bake for 6-8 min (check after 6 min) depends how crunchy you like it and on your oven heat) Store airtight for up to 5 days (they stay really crispy if you let them get a bit dark) Enjoy D 🫶🏼 #cookie #cookiecrisp #minicookies #baking #bakingtok

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