Allergy free spiced mocha cookies recipe

Ingredients

• 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)

Method

• 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.

Note

• 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.