Buttery chocolate cookie

This is sort of a take on an afghan biscuit.

It’s simple to make and oh, so delicious. Buttery and crispy.

You can make with various cereals so flexible. They also keep really well.

Recipe – buttery chocolate cookie

100g butter softened (yes, it is a lot – high calorie for those who need it!)
1/8 cup of sugar (adjust to taste, I cook low sugar options)
½ tsp vanilla
½ + 1/8 cup flour (I used wholemeal)
½ tsp baking powder
1/8 cup cocoa powder
1 cup Cornflakes or Weetbix (I used Weetbix) You could also crush Rice Bubbles or other similar cereals

Method

Heat oven to 180˚
Cream butter and sugar
Stir in the other ingredients until well mixed
Use a tablespoon to measure into a ball
Flatten on a greased baking tray or silicon sheet
Bake for approx. 12 mins
They will be crumbly straight out of the oven, so allow to cool before moving

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/