
Ingredients
- 125g Caster Sugar
- 125g Margarine
- 1tsp Vanilla Extract
- 200g Self-Raising Flour
- 1tbsp Baking Powder
- 1tbsp Water
- 2tbsp Cocoa Powder
Method
- Put the oven on to heat to 180c
- Start by creaming the sugar and margarine together
- Add vanilla extract, self-raising flour, baking powder, water and cocoa powder
- Roughly incorporate with a spoon before finish mixing it with yours hands, this might get sticky
- Sprinkle in a little extra flour if it seems too sticky, it wants to come together and stay together, before separating the mixture and placing on a lined baking tray
- Cook for 12 minutes before removing, allowing to cool on the tray for about five minutes before moving to a cooling rack to finish
Eating And Storage Tips
These lasted me a week in a well sealed container on the side of the counter and would easily do the same for you as well. They didn’t start to dry or get a funny texture.
You could absolutely add extra chocolate powder, or a stronger one, or things like chocolate chips too if you want a little bit more flavour depth and perhaps a bit of texture too.
I went and added a little extra flour to what my recipe calls for which is why the dough ended up a little dryer and these came out more like cookie cake combos. If you want something more cookie like then don’t add extra flour and instead trust the process of the recipe!