Christmas Gingerbread House

It’s not a perfect house… or probably one that is Instagram worthy, but I am so proud of just finishing a house that I’ll let this one slide.

I’ve had many attempts at building a good gingerbread house, but mine always seemed to crumble down when I put the roof on or even assembling the walls!
It was Christmas eve and I knew I had to concur this beast once and for all (a little dramatic hehe) but I can’t handle knowing that there is a dessert I can’t make.

5 hours later, and many close calls, my gingerbread house was finished!
The gingerbread itself has an amazing array of cinnamon, nutmeg, and tons of ginger to give an amazing flavour – but the real key to great gingerbread is using a good molasses to give the gingerbread that caramel color and flavour.


Makes: 1


Christmas Gingerbread House




  • Mixing bowls
  • Spoons
  • Scales
  • Sifter
  • Double boiler/Microwave
  • Measuring cups & spoons
  • Electric mixer
  • Whisk and dough hook
  • Gingerbread house template / gingerbread house cookie cutters




  • 438g whole meal flour
  • 228g softened butter
  • 2 free-range eggs
  • ¾ cup dark brown sugar
  • ½ cup molasses
  • 1 tsp. vanilla extract
  • 1 tbsp. ground ginger
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • Pinch salt




  1. Beat the brown sugar and butter in a mixing bowl until light and fluffy. Next, blend the molasses for 2 minutes or until fully incorporated. Add each egg until well combined, give about a minute for each. Switching to a dough hook (optional) and using a lower speed, blend in the flour, spices, vanilla, and baking powder till the dough comes together.
  2. Tip the dough onto a work bench and need gently to bind together, then split into two. Wrap each portion in plastic wrap, and chill in the freezer for 20 minutes.
  3. Meanwhile, heat the oven to 180C and line several baking trays with baking paper. Take the dough out of the freezer and when workable, roll into ¼ inch thick sheets and cut out templates according to preference (I used cookie cutters).
  4. Bake each shape till edges have browned (large is approximately 13min, smaller pieces approximately 7min) and leave to cool on trays. Do not move until completely cooled.




When assembling the gingerbread house, two options may be taken.


  1. To assemble using royal icing, which I have a link to the recipe below (minus the meringue powder):


  1. Tempered chocolate


Both work equally well, it is up to preference, but I recommend using royal icing if you are a beginner and waiting 5 minutes for each piece to dry, as the tempered chocolate requires greater skill to ascertain correctly.




This is the fun part! Choose from any candies, cookies, chocolates, etc. that you would like to use and let your imagination run free.




I’m not going to include the nutritional counter in this post because it’s a Christmas treat and we should all let ourselves indulge guiltlessly during Christmas!



Smoralicious Macarons

Based off of the magic that is marshmallow, chocolate and graham cracker, I decided to invent a macaron flavour that showcases just that (:
I still remember my first s’more, being on camp on some island in Asia, watching as my American friends introduced us to the delicious wonder of gooey melted marshmallow toasted on the camp fire, watching it melt the chocolate square resting above it all sandwiched between two biscuits.

Does it get any better?

All that reminiscing was making me long for the camping days, so I created the ‘s’more macaron’.

I also felt like experimenting with texture, and we had some chocolate chip cookies in the pantry (which never happens), so I ground them up and added them to the shells. It gives the best textured macaron shell I’ve ever tried, so now I’m pursuing new flavour combinations as I’m typing this.

Have you ever had a s’more before?

Another bonus is the nutritional count on this recipe – 1 macaron is only 187 calories – that is chocolate and all!

Makes Approximately 25

Time: 2 hours

Smoralicious Macarons


  • Spatula
  • Piping bag & large circle tip/zip lock bag
  • Baking paper
  • Baking trays
  • Oven
  • Beaters/Whisk
  • Food processor
  • Sifter
  • Double boiler/microwave (melting chocolate)
  • Fork
  • Mixing bowls
  • Measuring cups & spoons
  • Deep baking dish


  • 200g free range egg whites
  • 200g almond meal (ground almonds)
  • 400g icing sugar
  • 100g caster sugar
  • 10g cocoa powder
  • 5g salt
  • 30g chocolate chip cookies of choice (:


  1. Line several baking trays with baking paper.
  2. Using a food processor, blend the icing sugar, salt, cocoa powder, and almond meal to remove lumps, and then sift into a mixing bowl.
  3. Using a food processor, grind the chocolate chip cookies to a fine powder, then sift into the rest of the dry ingredients, and mix well to combine.
  4. Using beaters or a whisk, whip egg whites in a large mixing bowl till soft peaks form, then while mixing, gradually incorporate the caster sugar till stiff peaks form. (If you are like me, then I flip the bowl over someone’s head – if it doesn’t fall you are ready!)
  5. Using a spatula, gently fold the dry ingredients into the meringue mixture in stages, until the mixture looks shiny and flows like lava. Don’t over mix, this will cause the air in the meringue to collapse and your shells won’t rise!
  6. Using a piping bag (or zip lock bag with a snipped end to act as a tip), fill the macaron mixture into the bag and pipe 8cm circular shells onto the baking trays. A technique which I find useful is to pipe the mixture in one place until I reach my desired size, then pull up with a twist to prevent a peak forming at the top.
  7. Tap each of the trays lightly to remove large air bubbles, and place in a warm, dry environment for 45 minutes to form a dry skin, this will allow the macarons when baking to form a ‘foot’ (the ruffled bit) at the bottom.
  8. Heat an oven to 150⁰C. When ready, bake each tray for approximately 15 minutes, then leave to cool on the trays before removing.

Marshmallow Filling:

  • 1½ cups caster sugar
  • 2 tbsp. gelatine (agar agar as a vegetarian/vegan alternative)
  • 1 tsp. vanilla essence
  • ½ tsp. ground cinnamon
  • 2/3 cup hot water
  • 2/3 cup cold water


  1. Line a deep baking tray with baking paper, letting the ends of the baking paper hang over the tray (this is how you will lift out the marshmallow later).
  2. Combine the hot water and caster sugar in a saucepan and stir for 2-3 minutes until dissolved into clear syrup.
  3. Combine the gelatine or agar agar in cold water, and then pour into the hot syrup solution, stirring on medium heat until the gelatine has dissolved completely.
  4. Pour the solution into an electric mixer, and whip for 10-15 minutes until very thick, then add vanilla and cinnamon, blend to incorporate.
  5. Spread the mixture into the baking dish, and leave to set for 1 hour.


  • 200g ethical milk chocolate


  1. Melt the milk chocolate either using a double boiler or a microwave.
  2. Take two macaron shells similar in size, using a wet spoon or wet knife, take marshmallow and put it on the bottom shell. Take a little melted chocolate and drizzle on top of the marshmallow, then place the top shell to complete the macaron. Using a fork, whip melted chocolate on top of the macaron to decorate it.
  3. Repeat with the rest of the macarons.


Quadruple Chocolate Coconut Buns


4 times the amount of chocolatey goodness.

I mean these buns are so much better than your average cinnamon bun.

Now I wanted to create a ‘healthier’ bun, and although chocolate isn’t exactly healthy…. the bread definitely is!
Your average cinnamon bun that is bought from the store (with icing) is approximately 350 calories (that is without chocolate), now one of these buns is only 255 calories!

I also wanted to explore using sweet potato in rolled buns, its been around for a while on the internet and allows the buns to be soft and gooey all the way through to the center – not a single dry bread crumb in site!

Serves: 24

Quadruple Chocolate & Coconut Buns


  • 1 large sweet potato
  • 300g Oreos
  • 1 packet ‘Tim Tams’ (chocolate covered biscuits)
  • 200g organic milk chocolate
  • 50g organic white chocolate
  • 4.5 cups plain flour of choice (bread flour)
  • ¼ cup organic fair-trade cocoa powder
  • 1 tbsp. desiccated coconut
  • 1 tbsp. ground cinnamon
  • 2 free range eggs
  • ¾ cup raw sugar/sweetener of choice
  • 2/3 cup almond/soy/coconut milk
  • 1/8 cup instant yeast
  • Golden syrup/maple syrup


  1. Combine milk, oil, and spices in a saucepan, and heat until just under boiling.
  2. Take off the heat and leave to cool till warm.
  3. Gently stir in yeast, then leave to activate and become frothy (approx. 10 min).
  4. Meanwhile, wash and slice the sweet potato to your liking then steam till ‘mashable’. I steam mine for 5 minutes in a 900W microwave in a steamer.
  5. Remove the sweet potato and puree. Place into a mixing bowl. I used an electric mixing bowl with a dough hook as the dough needs to mix for at least 6 minutes.
  6. Mix the sweet potato puree with the eggs, then add in the cocoa powder, coconut and sugar.
  7. Blend in the yeast mixture, then add flour slowly till completely combined.
  8. Let the dough mix for 6 minutes, or until elastic.
  9. Remove the dough from the mixer and place into a greased bowl. Leave to rise in a warm place for about 2 hours.
  10. Once raised, punch back the dough and leave to rise for another 30 minutes.
  11. Take the dough and roll out on a floured surface into a large rectangle, 4cm thick.
  12. Crush Oreos, Tim Tams, milk and white chocolate into small chunks. Sprinkle these ingredients and roll the rectangle up into a roll, creating a roll.
  13. Preheat oven to 180C.
  14. Slice the roll into buns about 10cm wide, or to your preference.
  15. Place each bun onto a tray, repeat till the roll is sliced. Place each bun tray to bake for approximately 25-30 minutes, then leave to cool.
  16. Drizzle with golden syrup or maple syrup as a finishing touch. Serve warm!


4 The Love of Chocolate – Cinnamon Buns

I remember when I first moved onto the high school campus in 6th grade, feeling so brave and ‘old’ being around all the year 12’s and 11’s.

One of the best parts of this new found maturity was the canteen – we practically had a food court with different ‘stores’ selling all sorts of different foods, from traditional Malay cuisine to the Korean lunch mums, or even on special days – American burgers.

I won’t lie, I was not exactly the healthiest of kids at this point, but come on, all this amazing food was there to be enjoyed right?
Well one of the stores, ‘Connies’, just happened to sell these incredible cinnamon buns, complete with icing sugar glaze, for only 1 Ringgit. When they were freshly baked, it was a race to get out of class and grab one before they were all sold!
I guess I miss the innocence of my cinnamon bun love, not caring about the calories or whether I could ‘afford’ to enjoy one of these amazing buns of heaven.

I wanted to bring back some of those cinnamon bun filled memories into the kitchen (with a twist of course) and decided to create the ultimate chocolate cinnamon buns known to mankind.

4 kinds of chocolate 😀

Makes: 24

4 The Love of Chocolate – Cinnamon Buns



©       2 cups vanilla soy milk (or full cream milk)

©       2 ½ tsp. instant yeast

©       ½ cup vegetable oil (or melted coconut oil)

©       ½ cup raw sugar

©       1 tsp. cinnamon

©       1 cup cocoa powder (unsweetened)

©       3 ½ cups whole wheat flour

©       ¼ cup hazelnut meal

©       ½ tsp. salt


  1. Scald the milk, oil and sugar by heating until boiling in a small saucepan. Remove from the heat and cool until lukewarm (approx. 30 minutes). Tip: To cool faster, transfer the liquid to a chilled bowl and leave in the fridge or freezer for a shorter time.
  2. Combine all ingredients (including scalded liquid) in a mixing bowl, and knead until well combined with a dough hook for approximately 6 minutes.
  3. Transfer the dough to a greased bowl, and leave covered in a warm place to rise for approximately 2 hours.
  4. Once risen, knock back the dough and leave to rise again for 45 minutes.


©       200g caster sugar

©       120g softened organic butter

©       2 tbsp. Cinnamon

©       10 Oreos© (crushed)

©       8 miniature brownies (crumbled)

©       100g organic milk chocolate (shaved)


  1. Knock the dough back a second time, transfer back into the bowl it was rising in.
  2. Lightly dust a bench space with flour, as well as a rolling pin to prevent sticking.
  3. Roll the dough out into a large rectangle.
  4. Spread the butter over the entire surface, as this will be the ‘glue’ for the buns.
  5. Spread all the other filling ingredients over the surface, leaving a gap at the bottom of the rectangle for the butter to remain alone.
  6. Roll the rectangle into a very tight cylinder. (The tighter the cylinder, the easier the dough will stay together when sliced into buns).
  7. Slice the cylinder into 24 buns (sections), then place evenly spread out onto a rectangular baking tray with tall sides, to ensure they bake without becoming one huge bun.
  8. Leave the buns to rise for 30 minutes.
  9. Preheat an oven to 180C.
  10. Place the risen buns into the oven and bake for approximately 35 minutes.
  11. Remove from the oven and leave to cool in the pan. Drizzle with any condiments desired, such as a chocolate glaze, ganache, or even plain icing sugar.
  12. Serve warmed, or cooled.


Braided Dutch Strawberry Nutella Bread

I was in the mood for a challenge, and was looking for inspiration on some of my favorite dessert blogs.

I came across these recipes for dutch braided bread, and fell in love!
Inspired by  Smitten Kitchen’s Braided Lemon Bread, I decided to use up my leftover homemade nutella and the strawberries I had bought.

This bread tastes like a cinnamon bun on the outside, chocolate strawberry goodness on the inside.

I love this bread warm, but it still tastes amazing room temperature.

Shake the fillings up for all sorts of different flavour combinations.
I can’t wait to try this again!

Serves: 20

Braided Dutch Strawberry Nutella Bread



©       6 tbsp. warm water

©       1 tsp. brown sugar

©       1 ½ tsp. instant yeast

©       ¼ cup whole meal flour


  1. Combine all ingredients in a small bowl. Leave to rise for at least 15 minutes or until foamy.

Bread Dough:

©       6 tbsp. full fat yogurt

©       Sponge

©       ¼ cup organic butter

©       2 tbsp. unsweetened cocoa powder

©       1 beaten egg

©       ¼ cup brown sugar

©       1 tsp. salt

©       1 tsp. vanilla paste

©       1 tbsp. cinnamon powder

©       2 tsp. nutmeg powder

©       2 ½ cups whole meal plain flour


  1. Using a whisk attachment, blend all ingredients except for the flour until well combined.
  2. Switch to a dough hook, and blend flour for 6 minutes.
  3. Transfer the dough to an oiled bowl, and leave, covered, to rise for 2 hours in a warm location.


©       100g homemade nutella (or store-bought)

©       50g sliced strawberries

©       50g shaved organic milk chocolate

©       2 tbsp. shredded coconut


  1. Gently knock back the bread dough on a floured surface, return to a bowl.
  2. Lightly dust work surface and rolling pin with flour.
  3. Roll the dough into a 10inch by 15inch rectangle, taking care not to let the dough stick to any surfaces.
  4. Mark the dough into 3 even rectangles, do not slice, but score clearly to indicate segments.
  5. Next, mark a 1 inch rectangle on either end of the dough, these will be the ends of the dough, and won’t be braided.
  6. Spread the nutella and coconut onto the middle rectangle until even coverage is achieved.
  7. Place a single layer of the strawberries over the nutella layer. Then top with the shaved chocolate.
  8. To begin braiding, slice the two rectangle pieces on either side of the center into 20 strips, but do NOT slice them off the connecting center rectangle, these need to be braided across the filling.
  9. Begin the braid by starting on one end of the dough log by taking one dough strip, and gently bringing it diagonally across the filling. Repeat on the opposite side, and continue alternating until the entire bread is completely braided.
  10. Transfer the braided bread onto a piece of baking paper, then onto a baking tray.
  11. Preheat an oven to 180C.
  12. Brush the braid with a beaten egg; this will give a golden layer on top of the braid.
  13. Leave the braid to rise for 30 minutes.
  14. Then, place into the oven for approximately 30-35 minutes, or until golden brown.
  15. Place onto a rack, and leave to cool for at least 30 minutes before slicing.
  16. Serve warm, or cold.


Molten Chocolate Pots & Ganache Sauce

Steaming hot, gooey, chocolate cake…

Creamy ice-cream melting into the cracks…

Decadent ganache….

Ah I drooled onto my laptop.
These little ramekin cakes are perfect for that winter chocolate craving.

If you are looking to lighten this recipe up, you can substitute all the liquid components for water or unsweetened almond milk 🙂

Serves: 3

Molten Chocolate Pots with Ganache Sauce



©       Pinch salt

©       Dash vanilla extract

©       ¼ cup icing sugar

©       1/3 cup cocoa powder

©       ¼ cup plain flour

©       ¼ cup full cream

©       ¼ tsp. cinnamon

©       1/8 cup vegetable oil

©       ¼ cup water

©       1 tbsp. cornstarch

©       1 tsp. baking soda


©       100ml cream

©       50g milk chocolate


  1. Preheat an oven to 180C.
  2. Grease 3 ramekins with melted butter or oil.
  3. Combine all the cake ingredients in a bowl, whisking well until all lumps are gone.
  4. Pour the batter between 3 ramekins, bake for approximately 15 minutes, or until the top of the cakes are crisp. (Don’t test using a skewer, the cake it supposed to be dense and gooey). Meanwhile, heat the cream and chocolate in a heatproof bowl till well combined.
  5. Set the ganache aside until ready for use.
  6. Place the cakes onto a cooling rack.
  7. When ready, serve these cakes warm in the ramekins, topped with ice-cream of choice (or as is), with the chocolate ganache sauce!

nutriinal cake

“Hot Chocolate” Milkshake

Winter is the best time of year for hot chocolates.
It’s been way too long since I’ve indulged in one myself, but today’s recipe was inspired by a change of mind from my brother.
See he wanted a hot chocolate – then decided last minute that he would rather a milkshake.
Fighting the temptation to tip the hot chocolate goodness all over his head, I had a moment of inspiration.
Why not take a classic hot chocolate, and make it the base of your milkshake? 😀

I have a vegan alternative written below the vegetarian recipe, so for all those vegans out there you can indulge too 😉

“Hot Chocolate” Milkshake

  • 250ml full cream milk
  • 2 tbsp. cocoa powder
  • 2 scoops vanilla ice-cream
  • 1 tbsp. maple syrup
  • 1 straw
  • 1 epic milkshake cup


  1. To create the hot chocolate component, heat milk, cocoa powder and maple syrup in a small pan on medium heat.
  2. Stir till all ingredients have combined well, and then take off the heat.
  3. Cool till lukewarm.
  4. Using a blender, add ice-cream, and the hot chocolate liquid. Blend till bubbles form on the surface.

Serve in a milkshake glass with a straw– for an even more tasty addition, add one scoop of ice-cream and a chocolate drizzle!




















I’ll spare you this time 🙂

Vegan “Hot Chocolate” Milkshake


  • 250ml fat free, unsweetened soy milk (or almond milk)
  • 2 tbsp. cocoa powder
  • 2 scoops vanilla soy ice-cream
  • 1 tbsp. rice syrup
  • 1 straw
  • 1 epic milkshake cup


  1. To create the hot chocolate component, heat soy milk, cocoa powder and maple syrup in a small pan on medium heat.
  2. Stir till all ingredients have combined well, and then take off the heat.
  3. Cool till lukewarm.
  4. Using a blender, add soy ice-cream, and the hot chocolate liquid. Blend till bubbles form on the surface.

Serve in a milkshake glass with a straw– for an even more tasty addition, add one scoop of soy ice-cream and a dark chocolate drizzle!

vegan one 1

Caramel Rocky Road Cupcakes

I’ve sort of had an untold agreement with most of the groups of friends I’ve been with:

Any special occasion, cupcakes or dessert are a must!

I decided to attempt a super decadent, hybrid rocky road version of a cupcake, caramel included.

I had a massive batch of dulce de leche leftover from a previous venture, I had to incorporate this amazing South American caramel into these cupcakes. If you haven’t made dulce de leche before, I strongly recommend that you drop whatever you are doing and check out this liquid gold.

If you can’t make dulce de leche, simply substitute for another form of caramel. I love date caramel, but I guess caramel top and fill or another type of thick caramel will be fine too.

Serves: 12

Caramel Rocky Road Cupcakes


©       125g butter (room temperature)

©       125g raw sugar

©       2 eggs

©       150g self-raising flour

©       2 tbsp. milk

©       1 tbsp. shredded coconut

©       1 tbsp. pure cocoa powder

©       2 tsp. vanilla paste

©       2 tbsp. dulce de leche*

©       1 tsp. salt

©       1 tsp. nutmeg

©       1 tsp. cinnamon

Rocky Road Topping:

©       1 tbsp. coconut

©       200g milk chocolate

©       60g mini marshmallows

©       15g chopped dates

©       10g sultanas

©       20g dulce de leche (caramel of choice)

©       3 ginger nuts (crumbled)

©       1 brownie (crumbled)


©       1 ginger nut (crushed into powder)

©       2 tablespoon dulce de leche (caramel of choice)

©       15g milk chocolate melted

*Dulce de leche is a South American caramel – substitute for caramel of choice. Such as date caramel, tinned caramel, etc.

  1. Preheat an oven to 180C.
  2. Line a 12 hole cupcake tray with 12 cupcake liners of choice.
  3. Using a mixer, whisk room temperature butter until fluffy (almost white in colour).
  4. Adding a tsp. of sugar at a time (or the whole thing at once if you are impatient), blending well with each incorporation until completely combined.
  5. Whisk one egg at a time into the mixer.
  6. Switching to a wooden spoon (to maintain the aerated batter), sift flour, cocoa powder, salt, nutmeg and cinnamon and stir to combine.
  7. Fold in vanilla paste, 1 tbsp. dulce de leche, and shredded coconut.
  8. Place even amounts of the batter into each liner. Tap the tray gently on the bench to remove major air bubbles in the batter.
  9. Spoon a small dollop of the remaining dulce de leche (caramel) over each unbaked cupcake.
  10. Bake for 12 minutes, and then grill on 180C for 2 minutes to caramelise the top of the cupcake.
  11. Meanwhile, use another bowl to make the caramel rocking road topping.
  12. Melt the milk chocolate over a double boiler or in the microwave.
  13. Combine all the ingredients into a bowl, then pour the milk chocolate over the mixture and mix well.
  14. Transfer into a baking sheet, leave to set in the fridge.
  15.  Remove from the cupcakes from the oven. As soon as possible, place the cupcakes onto a drying rack (out of the tray – as this dries out the cupcakes) and leave to cool completely.
  16. Once cooled, assemble each cupcake with a dollop of dulce de leche, then a large handful of set caramel rocky road. Top with drizzled melted chocolate and crumbled ginger nut. Repeat with the other 11 cupcakes.
  17. Enjoy!


Dark Chocolate & Candied Orange Ice-Cream Cookie Sandwich

I love ice-cream cookie sandwiches, if I could have them everyday I would, but the small matter of gaining weight would probably kill the buzz for me 😦
There is something about the cold, creamy texture of vanilla ice-cream mingled with crunchy, chewy chocolate cookie that makes these priceless.

So for an indulgent treat, 286 calories isn’t all that bad….

These cookies have inspired me to experiment with different flavor combinations, I’ll be uploading more soon 🙂

Serves: 1

Dark Chocolate & Candied Orange Ice-Cream Cookie Sandwich


©       2 dark chocolate & candied orange cookies

©       1 scoop ice-cream of choice

©       2 slices candied orange

©       Shaved dark chocolate


  1. Lift ice-cream out of the freezer to soften.
  2. Take one cookie, and then sprinkle with shaved chocolate.
  3. Scoop ice-cream, place on top of the cookie.
  4. Take the candied orange and arrange on top of the ice-cream, shave more chocolate.
  5. Place the cookie on top of the ice-cream, shave dark chocolate and serve.

*I was unable to have the nutritional information without using the nutritional information for 12 cookies, so please note the recipe above is for one serving. So the recipe above contains only 286 calories 🙂
nutriotnal dark choc ice-cream info

Chewy Chocolate Chip Cookies

It was absolutely freezing yesterday, and my brother and his friend were craving cookies.

I decided to bake them a batch of my very own chewy chocolate chip cookies.

There is nothing worse than a crispy cookie, unless its a tuile or waffle cone,  it is a crime to serve crispy chocolate chip cookies.

Or cookies with raisins that look deceptively like chocolate.
Anyway, these cookies disappeared as soon as I turned the camera off 🙂

Serves: 12

Chewy Chocolate Chip Cookies


©       125g milk chocolate

©       135g plain flour

©       100g butter

©       1 beaten egg

©       1 tsp. vanilla

©       ½ tsp. baking powder

©       110g icing sugar

©       Sprinkle cinnamon


  1. Preheat oven to 170C.
  2. Cream the butter and icing sugar till light and fluffy.
  3. Using a wooden spoon, whip in egg and vanilla.
  4. Sift baking powder , cinnamon and plain flour over the mixture, then stir till combined.
  5. Roughly break the chocolate (chopping is a good technique to achieve a range of chocolate chip sizes – or opt for chocolate chips), then fold into the cookie batter.
  6. Line a baking tray with baking paper, then place 12 spoonfulls of cookie batter evenly spaced apart (they spread when baked) and bake for 11 minutes (They will appear to be undercooked, leave to cool and they will become chewy).
  7. Once cooled, serve as they are or drizzle with a little chocolate ganache for a twist!

cookie nutrition