3/4 cup vegan margarine
1 1/2 level cup gluten/ wheat free plain flour
1/3 cup brown sugar
1/3 cup cane sugar low GI
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
2/3 cup dark chocolate, chips or chopped
1/2 cup raw macadamias, roughly chopped
- Preheat oven to 180C. Beat the margarine, sugars and vanilla until light and fluffy. Mix flour, salt and baking powder together in a separate bowl.
- Stir dry into the sugar mixture with a wooden spoon, until well blended then stir in chocolate and macadamia chips.
- Roll 1 tablespoon of mixture in your hands until ball forms, squash ball slightly and place onto baking paper lined tray and bake for 12- 15 minutes. They should be slightly golden, particularly along the edges but slightly gooey in the middle. Let cool on sheets for a few minutes to firm up then carefully transfer to a wire rack to cool.
So I decided to make a strawberry cookie 'ice-cream'.
strawberry ice-cream I had made in the past, just mixed through with crumbled cookies...