Michael and Rachel's

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Sticky Toffee Cookies

Updated: 11 Jan 2019

Ingredients

  • 110g golden caster sugar
  • 70g granulated white sugar
  • 115g unsalted butter
  • 1/4 tsp salt
  • 180g plain GF flour
  • 2 tsp xanthan gum
  • 1 and 1/2 tbsp double cream
  • 1 tsp vanilla extract
  • 100g chopped dates
  • 65g fudge pieces

Method

  1. Preheat your oven to 180c.
  2. Cream together the butter, golden caster and granulated sugar until soft and fluffy. Add the salt, vanilla extract and double cream, then mix again.
  3. Add the flour and xanthan gum and mix until everything is combined and comes together to form a dough.
  4. Add the chopepd dates and fudge pieces and mix again (mixer is fine) until evenly distributed.
  5. Scoop out the dough and roll into medium sized balls about the size of a golf ball. Made about 18 cookies, 6 to a tray.
  6. Bake as balls for thick/chewy cookies. Flatten with a fork for crispy cookies.
  7. Place in the oven for about 15 minutes (leave longer if you want them crunchier).
  8. Leave to cool.