Recipe of the Month

Ingredients 175g dairy free butter 80g golden syrup 80g LSA or ground almond 230g gluten free flour 165g brown sugar 40g cocoa 1 tsp baking soda 50ml boiling water Approximately 100g dairy free dark chocolate for topping.

Home Essentials offers a wide range of Le Creuset baking products with 25% off the Le Creuset bakeware insulated cookie sheet used in this month's recipe.

Double Chocolate Vegan and Gluten Free Cookies

Method

1. 1 Preheat your oven to 165°C. 2. 2 Melt butter and golden syrup together in a saucepan over a low/ medium heat. 3. 3 Meanwhile, mix the LSA, flour, brown sugar and cocoa together in a large mixing bowl. 4. 4 Pour the melted butter and golden syrup mixture into the dry ingredients and mix to combine (you can either use a mixing bowl and wooden spoon, or a stand mixer if you have one). 5. 5 Combine the baking soda and boiling water and stir into the cookie mixture. 6. 6 Place the mixture into the fridge until hardened. 7. 7 Roughly chop the dairy free dark chocolate into chunks. 8. 8 Roll the mixture into 16 balls and place onto the Le

Creuset Insulated Cookie

Sheet and top with the chocolate chunks. 9. 9 Place in the oven and bake for approximately 12-15 minutes. 10. 10 Allow to cool on the baking tray for about 10 minutes before transferring to a cooling rack.

Recipe by Sarah Mildren The Flour Project @_theflourproject