280g (10 oz) caster or soft brown sugar (or half and half)
140g (5 oz) soft margarine or butter
1 splash vanilla extract
2 teaspoons honey
175g (6 oz) chocolate chips (or fruit or nuts)
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Method Prep:5min › Cook:12min › Ready in:17min
Mix together flour, sugar and butter together until like breadcrumbs.
In a bowl beat together the egg, vanilla and honey then mix into the dry ingredients.
When the dough has come together, add in the choc chips or whatever main flavour you want to use. Note if you are using something like stem ginger don't add much of the syrup as the dough will be too wet.
Divide into balls the size of cherry tomatoes and put on a lined baking tray. Approximately 6 to 8 on a tray as they do spread out when cooking.
Bake at 160 to 170 C / Gas 3 for about 12 minutes maximum for first batch and about 10 minutes for subsequent.
You may not think that just one egg will bind this together but it does, you don't need to add any extra liquid.
I have made this using gluten free flour and it works pretty well, the cookies don't spread as much but they are just as delicious.
I'm interested to see how way off your cooking times are Sally. Mine are very soft when they come out of oven, I have to leave them on tray for few mins to harden but then they're lovely and chewy, not crispy, which I prefer. - 03 Aug 2013
These are totally divine! I found the cooking times way off but apart from that these cookies look gorgeous and taste just as good. I made them with milk, plain and white chocolate chunks - 16 May 2013