These are delicious and are perfect for children's lunch boxes as they are nut free! Not to mention that they are still extremely nourishing...
Preheat the oven to 180C and line baking trays with baking paper.
Cream butter and sugar together in an electric mixer until smooth and creamy. Beat in the vanilla and mix until the mixture lightens.
Beat in half of the flour until well combined.
Slowly add the remaining flour, salt and cacao melts and mix until well combined and the dough forms. (note: it is best to refrigerate the dough for a few hours)
Spoon teaspoon of the mix and roll them into balls and place onto the baking paper, pressing them into cookie shapes, spreading them evenly apart.
Bake the cookies for 15 minutes or until golden, (the time may depend on your oven)
Allow the cookies to cool on the tray then transfer to a wire rack.
Store in an airtight container.
Ingredients
Directions
Preheat the oven to 180C and line baking trays with baking paper.
Cream butter and sugar together in an electric mixer until smooth and creamy. Beat in the vanilla and mix until the mixture lightens.
Beat in half of the flour until well combined.
Slowly add the remaining flour, salt and cacao melts and mix until well combined and the dough forms. (note: it is best to refrigerate the dough for a few hours)
Spoon teaspoon of the mix and roll them into balls and place onto the baking paper, pressing them into cookie shapes, spreading them evenly apart.
Bake the cookies for 15 minutes or until golden, (the time may depend on your oven)
Allow the cookies to cool on the tray then transfer to a wire rack.
Store in an airtight container.
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