Monday, December 3, 2012

Allergy free spiced mocha cookies recipe


  • Olive oil spray
  • 125g Nuttlex
  • ¾ cup caster sugar
  • ¼ cup golden syrup
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • 1 tsp bicarb soda
  • ½ cup warm coffee (see note)
  • 2½ cups Orgran all purpose flour
  • ½ tsp salt
  • 1 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 185g sultanas
  • 2 tbsps cocoa powder, for dusting (optional)


  • Preheat oven to 180°C.
  • Line 2 baking trays with aluminium foil and spray with olive oil.
  • In a large bowl, cream the Nuttlex and sugar until fluffy.
  • Lightly beat through the treacle and No Egg mixture.
  • Dissolve the bicarb soda in the warm coffee
  • Stir the coffee mixture into the treacle mixture.
  • Combine the flour, 1 tbsp cocoa powder, salt, cinnamon and cloves in another bowl.
  • Gradually stir the flour mixture into the into the Nuttlex mixture.
  • Stir through the sultanas.
  • Place heaped tablespoons of cookie mix on the baking trays, leaving space for expansion.
  • Using a wet fork, press the cookies to leave fork marks and even the heights.
  • Bake for 15-18 minutes.
  • If baking both trays at once, rotate shelves after 7 minutes.
  • Cool for 5 minutes on the baking trays.
  • If you like, dust with cocoa powder.

  • If you'd like a caffeine free biscuit then I'd suggest using an iced coffee mix. Heat it slightly in a small saucepan then add the bicarb soda.

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