This is a fabulous recipe that my Kiwi mother in law Lizette, who is a great baker, gave to me. These cookies have no egg hence why there is a lot of baking powder in the recipe. If you use plain flour increase this to 3 teaspoons. These cookies will stay fresh for a week in an airtight tin but I doubt you will have them that long!  The oven temperature is very low it is not a typo! They are great if you have a child who is allergic to eggs. You can also make these gluten free and they taste just as good.

• 170 grams/ 6oz/ ¾ cup butter
• 3 tablespoons condensed milk
• 85grams/3oz/ 1/3 cup sugar
• 255grams/9oz/ 2 cups self raising flour
• 2 teasp baking powder
• 175 grams / 6oz/ 1 cup chocolate chips

Method:

Cream butter condensed milk and sugar together. Add flour, baking powder and choc chips to make a stiff dough.

Break off walnut sized pieced of dough and roll into balls. Place onto a greased tray at least one inch apart and flatten each ball

Bake in a low oven 120C (fan) 250F for 25min until pale but just turning brown around edges

Make these gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum. They won’t stay as crisp as long as the non GF ones though.

This dough is very versatile; add the following to the basic dough for a different result:

White choc chips and lemon zest

White choc chips and dried cranberries

Dark choc chips and orange zest

Dried blueberries and lemon zest

1teasp of ground ginger and Chopped Stem ginger