We’ve had our first frost, and I’m having to seriously fight myself to not dive straight into the Christmas spirit. Instead I’m trying to lean into Autumn & all things cosy – which means knits, baking & warming spices.
This recipe is a family favourite. Growing up we did every variation under the sun. Choc chip cookies? Use vanilla pudding & chocolate chunks. Like a chewy cookie? Chocolate pudding & sultanas. Honestly, mix and match and you’ll get an amazing biscuit every time.
Ingredients:
Base recipe
- 1 instant pudding / Angel Delight packet
- 175g butter
- 1 egg
- 3 Tbsp cornflour
- 1 cup sugar
- 1 & 1/2 cups bread flour (I use Doves Farm Gluten Free White Bread Flour)
Butterscotch variation
- 1 Butterscotch Angel Delight packet
- 175g butter
- 1 egg
- 3 Tbsp cornflour
- 1 cup brown sugar
- 1 & 1/2 cups bread flour
- Optional – 100g fudge pieces
Method:
- Heat oven to 150 degrees celsius
- Cream butter & sugar
- Mix in the egg & then the instant pudding
- Add remaining ingredients & mix until it forms a nice dough
- Roll into balls and place on a baking sheet. Flatten slightly with a fork
- Bake for 15 minutes, until slightly brown, these cookies will be slightly soft when you pull them out of oven & firm up as they cool
Note: if you like a chewy cookie, good news! This recipe lends itself to both chewy & crunchy cookies, simply bake for less/longer depending on your preference.
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