DEMERARA SUGAR AND WHITE CHOCOLATE COOKIE TRAY BAKE
Ingredients
225g demerara sugar
115g of butter
1 egg
1 tsp baking powder
1 tsp baking soda
pinch of salt
130 g plain flour
70 g or roughly 1 big bag of white chocolate buttons
1 tsp vanilla extract
Method
Pre heat your oven to 180c/ 160c fan oven/ gas mark 4
Line a square baking tray with greaseproof paper.
Melt the butter in a microwave and leave to cool slightly
Meanwhile, weigh out sugar and pop into a large mixing bowl. Use either an electric or hand whisk
Mix the sugar, melted butter and egg together until smooth. The mixture won’t double or gets as fluffy like you would usually expect if mixing for a brownie because of the Demerara sugar.
Sift in the flour, baking soda and baking powder. Mix well and add the pinch of salt and vanilla.
Mix in the buttons with a spoon and then scoop the mixture into a tin.
Even out with a pallet knife and cook for around 23 minutes. The skewer should come out with a little mixture on but not coated in batter.
Leave to set, preferably overnight, before cutting. The mixture subsides and goes quite flat like a cookie, but leaves behind a really gooey and delicious centre.
