I have a small confession to make. After a week of being an absolute total grump, and a small meltdown, Gareth bought me some chocolate on Monday on his trip to post my cake samples, and I am back on sugar! - not excessively, just a handful of chocolate buttons each day, and maybe a little bit of cake. A Miss Helen without sugar is a monster!
So chocolate chip cookies are definitely the way forward - on a rainy day, with a nice hot cup of tea to dip them in - you absolutely can't beat them! These are super delicious, and I actually made mine into mini cookies, so you can eat more in one go, obviously!
Just so you don't feel too sorry for Gareth, I'll be baking him some oatmeal and sultana cookies this week - with sugar-free apple puree (courtesy of Ella's Kitchen! I definitely didn't look at all out of place buying baby food!) - this is a really easy sugar substitute. The texture doesn't end up entirely the same, but it's an easy fix for a sugar free bake. I'll try to remember to share my recipe when I bake them!
Easter Egg Cookies
225g sugar (I used golden caster sugar)
1 tsp vanilla bean paste
225g self raising flour
150g chocolate chips - of your preference! (I used chopped milk chocolate, because that's all I could manage to find in the supermarket!)
1. Preheat oven to 180°C (160°C Fan/Gas Mark 4).
2. Cream the butter and sugar together until they are light and fluffy.
3. Add the egg and vanilla bean paste, and mix to combine.
4. Fold in the flour, then stir in the chocolate chips.
5. Roll into 50p sized balls, and place on a lined baking tray, leaving plenty of room between each one - they will spread out as they bake!
6. Bake for approximately 10 minutes until golden. Leave to cool for a minute or two on the tray before transferring to a cooling rack.
As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!
Miss Helen x