The cookie mix jar is incredibly quick, easy and economical to make. In fact, my recipe was devised using ingredients I found in my larder and fridge. The jar I did buy. But it wasn’t much.
WHAT YOU NEED FOR IT:
- one jar holding 500ml (I used a Kilner flip top pickling jar)
- 112g wholemeal spelt flour
- weak 1/4 tsp baking powder
- 3 pinches salt
- 70g light brown sugar
- 65g golden caster sugar
- 1 tsp vanilla sugar
- 45g dried apricots, chopped
- 30g white chocolate (chopped or drops)
- 45g oats
- Instructions (see below)
- Some string and decorations (optional)
HOW IT’S DONE
Wash and thoroughly dry the jar.
Pop it onto your scales and then start layering your ingredients. I started with the flour, baking powder and salt, followed by the brown and vanilla sugar, then the golden caster sugar. I then added the chopped apricots, white chocolate and topped it up with the oats. However, I think in hindsight, the next jar i would put the apricot and chocolate layer last. Go wild. There is no right or wrong.
Close it and decorate with whatever you find. I barely had anything at home, so I just got some string and one of my Christmas baubles. I guess, twigs and berries, maybe holly all would look really lovely.
Below you find the baking instructions for the cookies. You can use it, or write them using your own words, maybe in a nice card.
Spelt, white chocolate & apricot cookies instructions
You will need the full contents of the jar and in addition
- 70g soft unslated butter (room temperature)
- 1 small egg (no heavier than 55g), whisked
Start by emptying the entire contents of the jar into a medium mixing bowl. Add the butter and using your washed hands, crumble the butter and cookie mix. The mixture will remain crumble like but the butter should be well incorporated. Once you are happy, add the egg and continue to mix with your hands or, if you prefer, a wooden spoon. Once you have reached a doughy, yet slightly sticky consistency, line a baking tray with paper. Using a spoon, add little piles of dough onto the paper lined tray. Make sure you leave at least 4cm (1.5 inch) of space between them as the cookies will spread while baking.
Stick the tray including cookies in the fridge to chill for 15 minutes.
Preheat the oven to 180 degrees C (356 F) and once the 15 minutes have elapsed, bake your cookies for around 12 minutes. They should have a lovely golden color with slight browning on the edges. The smell will be wonderful.
Take them out of the oven and leave to cool.
The cooled down cookies can be stored in your jar. Unfortunately due to space restrictions you may have to eat the ones that don’t fit in.
We would love to see your creations. Just post them on Instagram with #thevitalsisterscreations