COOKIES

This is lifted directly from our recipe book in the kitchen, so you’ll be making a good amount of cookies per batch. You may like to halve the recipe if you just want to bust out a few and get on with the day.

Cookie base

Beat until fluffy:

500 g butter softened

700 g caster sugar

Knead through butter/sugar mix until nicely combined:

1000* g self raising flour

160ml milk

This dough should have a good hold to it – it shouldn’t sag under its own weight from excess moisture, nor should it crumble from a lack of moisture. If it does either of these, either add a little more flour if saggy, or a little more milk if crumbly. Same applies to when you start messing around adding flavours.

*Why write 1000g and not 1kg? Glad you asked, let’s chat spreadsheets. Because this recipe is what we use in the kitchen, it’s written on a spreadsheet that we can use to easily scale it up or down, and it’s just simpler to keep it all in grams. Good chat.

Add flavours: 1 recipe per batch

Simply knead any of these flavour combinations into your cookie dough until well combined. Or come up with your own – just keep in mind the simple principle of observing the cookie’s consistency and adjusting with either moisture or flour as needed.

Once you’re happy with your cookie dough, you can make your cookies a number of different ways. At Dux Gutz we simply weigh each portion, throw it onto a tray in a blob, then press each blob into a ring cutter using a coffee cup. Drink the coffee first to avoid spillage. Plenty of other cookie shaping methods out there so just have a play and see what works for you.

Choc peanut

500 g dark choc, lightly blitzed

500 g peanuts, lightly blitzed

makes:56

White choc, oat and cardamom

500 g white choc, lightly blitzed

350 g oats

10 g cardamom, ground

400 g dried apricots, diced

makes: 60

Date, orange blossom water, coconut, flax seed

120 g milk

20 g orange blossom water

1000 g dates warmed and blitzed

300 g shredded coconut

25 g mixed spice

150 g flax seeds

makes: 66