Marchpane & Medlar
Here’s an easy peasy old favourite. This is an extra chocolatey, extra chunky version – a treat for chocoholics and cookie monsters alike!
100g / 3½ oz vegan margarine
75g / 2½ oz fairtrade soft light brown sugar
2 tbsp rice syrup or agave nectar
175g / 6 oz self-raising flour
150g / 5½ oz vegan dark chocolate, roughly chopped
2 tbsp plant milk of your choice, e.g. soya, rice or oat milk
Here’s an easy peasy old favourite. This is an extra chocolatey, extra chunky version – a treat for chocoholics and cookie monsters alike!
1. Preheat your oven to 180ºC/350ºF/Gas Mark 4 and grease two baking trays.
2. Cut the chocolate into big fat chunks.
3. Soften the margarine, add the sugar and cream together until light and fluffy.
4. Stir in the rice syrup or agave nectar, flour, plant milk and chocolate chunks and mix well.
5. Place about 18 spoonfuls of the mixture onto the baking trays, allowing space for the cookies to spread a little.
6. Bake for 8-10 minutes.
7. Remove immediately from the baking trays and place on a wire rack to cool.
8. Enjoy!
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