Struck by an insatiable need to bake something, but can’t find essential ingredients in your weekly food shop?
You’re not alone.
The coronavirus pandemic and ensuing lockdown measures, panic-buying, and stockpiling has made certain food items hot commodities that are consistently tricky to track down.
Chief among them are eggs and flour – both of which are usually needed to do the lockdown-boredom-busting activity of baking.
But never fear, for there are ways to make something delicious with neither of these key ingredients.
Great British Bake Off semifinalist Rosie Brandreth-Poynter, who runs the baking blog Rosie and Ralph, has shared her recipe for making deliciously fudgy chocolate brownie cookies without flour or eggs.
Bonus: they’re vegan and gluten-free.
Rosie describes the end result as ‘a cross between a gooey, fudgy brownie, and a cookie’, which sounds so good we need to make these immediately. Here’s how to do so…
How to make chocolate brownie cookies
- 300g mashed potato (smooth!)
- 50g margarine or butter
- 80g golden syrup
- 50g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Chocolate chips/sprinkles
Preheat the oven to 180 degrees Celsius.
Mash potato until smooth.
Add the margarine, syrup, sugar, cocoa, and baking powder and mix well – add the vanilla too if you’re using it.
Line a baking tray with greaseproof paper, then roll small balls of dough in your hands and place them spread-out on the tray. Flatten each ball slightly.
Bake for 10 minutes.
Remove from the oven and, using a glass or mug, press the cookies down. Add any sprinkles, chocolate chips, or flakes of salt at this stage.
Bake for a further 10 minutes, then allow to cool completely on a wire rack before tucking in.
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