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Cookies for Carers Recipe

Faye, a Carer Wellbeing Support Worker on our Dementia team, has made this cookie recipe to be possibly the most versatile cookie recipe ever. It has been especially created and adapted for the Carers of Carers Support West Sussex and for increasing the visibility of Carers via the Cookies for Carers Campaign.

The Regular Cookie

The Empty Shelf CookieThe Vegan Cookie
2 eggs

2.5 cups Plain flour (310g, 11 oz)

1tsp baking powder

1.5 cups sugar 200g

Pinch of salt

¾ cup butter (160g, 5.5 Oz)

2 tsp black treacle

2 tsp vanilla extract

2 tbs Milled seed mix

3 tbs water

2.5 cups milled oats (160g, 5.5 Oz)

1 tsp baking powder

1.5 cups sugar 200g

Pinch of salt

¾ cup butter or margarine (160g, 5.5 Oz)

2 tsp black treacle

2 tsp vanilla extract

2 tbs Milled seed mix

3 tbs water

2.5 cups plain flour (310 g, 11oz)

1tsp baking powder

1.5 cups sugar 200g

Pinch of salt

¾ cup vegan margarine (160g, 5.5oz)

2 tsp black treacle

2 tsp vanilla extract

The best thing about this recipe is that it comes in three versions. These are: The Regular Cookie, The Empty Shelves Cookie and the Vegan cookie. There is a cookie for various dietary requirements and circumstances (including empty supermarket shelves). Each variation of the recipe creates a perfect cookie with the correct ratio of crispy outside and chewy inside. Just look at the photograph below! Can’t tell which is the vegan or flour free recipe? That’s because they all result in perfect cookies!

All of the cookies in the picture are made from the recipes above with a variety of different flavours. You can throw any flavourings you like in the cookie doughs. My favourite combination is white chocolate and Jelly Bean. Anything is possible with these cookie recipes. Just use your imagination! My recommendation is to throw two cups of whatever you like into your dough. That can be two cups of one thing or a cup each of two flavourings.

Cookies for Carers

Method

  1. If you are making the Vegan or Empty Shelf Cookie you will need to make a seed gel mix to use instead of eggs. To do this, combine your milled seeds with the water and mix together in a bowl. Set the mixture aside for at least 10 minutes and move on to the next steps. We’ll be coming back to the seed mixture a bit later. If you cannot get hold of ready milled seeds and oats, you can prepare your own by running regular flaxseeds and rolled oats through a food processor or nutritional blender.
  2. Preheat your oven to Gas Mark 4 (180◦C). If you only have one baking tray/sheet, don’t worry. You can bake your cookies in two batches. Otherwise, Grease and line two baking trays/sheets with grease proof paper.
  3. Place your dry ingredients (except the sugar) into a mixing bowl and mix together. If you are adding spices or cocoa to your cookies you can add them at this point. Add according to taste but my recommendation would be a minimum of two teaspoons of any spice/cocoa.
  4. In a separate mixing bowl, cream together (with a wooden spoon or electric hand whisk) the butter/margarine and sugar. Add the treacle, vanilla extract and eggs to the butter and sugar mixture. If you are using the seed mixture instead of eggs, you should add it at this point as long as it has been resting for at least 10 minutes.
  5. Add the dry ingredients to the wet ingredients and mix them all together until they are well blended and a sticky dough forms. You can add your flavourings at this stage. As I said, you can add up to two cups of anything you like e.g. chocolate, sweets, nuts, dried fruits etc.
  6. Roll the dough into one and a half inch balls and place on your baking trays with a gap of about three inches between them. You should be able to make about 22-24 balls of cookie dough.
  7. Bake your cookies in the oven for 15 minutes at Gas Mark 4 (180◦C). After 15 minutes carefully remove your cookies from the oven and leave to cook on the baking tray before safely moving to a cooling rack to cool further.

Now enjoy your cookies and please feel free to send us a picture of your masterpieces.