200g Stork Baking Margarine (at room temperature)
250g cake flour
125g white sugar
100g dark chocolate (or chocolate chips for baking)
1 tablespoon baking powder
Min. 100 g blueberries (to taste)
Step by step method
- Let the Stork Bake get to room temperature before you start making the dough.
- Take a large mixing bowl. Put the weighed amounts of soft Stork Bake, flour, oats and sugar in it and add the baking powder and the egg.
- Mix all the ingredients together with clean hands and knead the mixture into a soft biscuit dough.
- If necessary, use a kitchen mixer to mix everything.
- Weigh the dark chocolate and chop into small pieces using a large sharp kitchen knife. You can also use ready-made chocolate chips
- Work the pieces of chocolate into the dough.
- Then add the blueberries and mix them into the cookie dough. Don't worry if some of the berries pop while you are mixing them in, the juice of the berries will make your cookies extra soft.
- Pre-heat the oven to 180°C. Take your baking tray and cover it with a sheet of baking paper.
- Put equal-sized portions of the cookie dough with berries onto the baking tray, using a tablespoon or ice-cream scoop. The balls of dough should be about the size of a scoop of ice cream, so youâll be taking fairly large cookies out of your oven later.
- Leave enough space between the balls of dough on the baking tray. As they bake, they will expand into flat round berry cookies.
- Bake the cookies for about 12 minutes in the pre-heated oven (depending on how big the balls of dough are). Check regularly to see if the cookies are ready and take them out of the oven as soon as they are golden brown.
- Let the cookies with berries and chocolate cool and store them in a closed biscuit tin.