Don’t be fooled by the simple appearance of
these cookies. They are sweet, soft, with a chewy middle and soo flavoursome. It’s
the first recipe I try from Chickpea Magazine and I have to say I was super
impressed with it. It’s very original (I’d never even heard of chamomile
cookies before) and I’ve made it so many times already. Totally a personal
favourite (sorry chocolate chip cookies). Needless to say I’ll be trying out more
recipes from the magazine, there’s all sorts in there to make your tummy happy! So if you’re a big fan of chamomile tea (I’d be married to tea if it was
legal), or if you fancy trying something different, go for it and make these. A
cup of tea or coffee on the side, and happy days for all.
CHAMOMILE COOKIES
Slightly adapted from Chickpea Magazine - Spring 2014
120ml (1/2 cup) rapeseed oil or other
flavourless oil
160g (3/4 cup) unrefined golden caster sugar
80g (1/4 cup) agave syrup
the tea leaves from two bags of chamomile
tea
130g (1 cup) plain flour
130g (1 cup) self-raising flour
1 tablespoon cornflour
1 tablespoon rice milk or other non-dairy
milk
Preheat the oven to 170°C (340 F) and line
two cookie trays. Cream the oil, sugar and agave syrup together in a mixing
bowl and stir in the chamomile leaves. Sift in the two flours and cornflour.
Add the milk and stir until everything comes together as a smooth
dough. Divide the dough into 12 balls of about 45g each and press each ball
into a disc on the cookie tray, placing them apart to allow the cookies to
spread. Sprinkle the tops with some extra chamomile leaves if you like. Bake
for about 10 minutes, until the tops are slightly cracked and the edges turn golden brown. Cool on the trays for at least 5 minutes before transferring to a
rack to cool completely.
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