This recipe is one of my boys’ favourite treats. It provides a healthier alternative to commercially made cookies by using a base of buckwheat flour, real butter, rapadura sugar and dark chocolate to provide the most delicious chewy cookies. Whip up a batch for the school holidays, or better still get the kids to do it and sit back and enjoy a cuppa!

Choc Chip Cookies

Recipe makes: 24 cookies

Ingredients:

1 ½ cups (220g) of buckwheat flour

1 tsp baking powder

1 tsp himalayan salt

170g unsalted pure butter

140g rapadura sugar

1 egg, plus 2 egg yolks

½ cup dark chocolate chips (we use 90% Cacao)

Method:

Preheat the oven to 190ºC and line two baking trays with baking paper.

Mix flour, baking powder and salt in a bowl. In a saucepan, heat 120g of butter over medium heat and swirl until it goes a nut-brown colour (take care not to burn it).

Remove butter from heat and cool for 5 mins before whisking in the remaining 50g of butter. Add sugar and whisk to dissolve, prior to adding the egg and egg yolks. Mix well.

Fold the butter/sugar/egg mixture into the dry ingredients then add the choc chips.

Wrap dough and chill for 30 minutes to firm up. Divide into 24 portions and roll into balls.

Place balls on trays, use your fingers to press them flat. Bake for 8 mins until slightly browned around the edges. Enjoy!