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Chocolate Chip Cookies

by Rose Elliot

Makes 18

Preparation 15 minutes plus cooling
Cooking time 12 minutes
125g (4 oz) vegan margarine
125g (4 oz) caster sugar
1 teaspoon vanilla extract
200g (7 oz) self-raising flour
1 teaspoon baking powder
200g (7 oz) vegan milk chocolate cut into chips
1 tablespoon water

Cream the margarine and sugar till light and fluffy. Stir in the vanilla, flour, baking powder and chocolate chips, and add the water, to make a dough.

Put dessertspoonfuls of the mixture on to 2 baking trays, spacing well apart. Flatten each.

Bake at 170oC/fan oven 160oC (325oF) Mark 4 for about 12 minutes. Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool. Store in an airtight tin for up to a week.

DVD out now

WDF Price £14.95
(incl UK P&P)

RRP £17.99

For Europe & ROW P&P rates click BUY

DVD details:
PAL/Region 0/Colour/16:9/150 mins

37 Recipes, including starters and sides, mains, desserts and Raw food

Advice on nutrition - video interview with Yvonne Bishop-Weston

Includes full colour recipe booklet