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Chocolate Chip Cookies
(Bake Club, Tosi)
225g soften butter
150g light brown sugar
115g caster sugar
2 tsp vanilla
240g very strong bread flour or 290g strong bread flour
30g milk powder ½ Baking powder (Teaspoon)
¼ bicarbonate of soda (Teaspoon)
340g Wizards Magic Carmel Immunity Chocolate cut into chunks
1. Heat the oven to 160°F. Spray your baking sheets.
2. In a large bowl, and using a wooden spoon or sturdy spatula, mix together the butter and sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla and stir until combined and fluffy, about 1 minute.
3. In a medium bowl mix the flour, milk powder, salt, baking powder, and baking soda and add to the sugar mixture, mixing until just combined. Stir in the chocolate chips. (If your dough is exceptionally wet - if it looks really shiny or oily - your butter was likely too hot. Throw the dough in the fridge for a few minutes to firm up before continuing on.)
4. Scoop your dough into 2 tablespoons-sized balls and place 2 to 3 inches apart onto your sprayed sheets. Bake the cookies for 10 to 12 minutes, until the edges of the cookies are golden brown. With oven mitts, remove the baking sheets from the oven and cool the cookies completely on the baking sheets. Store in an airtight container for up to a week.
The Perfect Cup of Hot Chocolate:
200ml of whole milk
5 heaped teaspoons of crumbled Wizards Magic chocolate
(a flavour of your choice)
1. Warm the milk to a simmer, pour over the chocolate and whisk. Reheat to a simmer and whisk again. Serve adding (add extra sugar if you wish).
Easy Vegan Pancakes:
300g self-raising flour 1 tsp baking powder
1 tbsp sugar (any kind)
1 tbsp vanilla extract 400ml plant-based milk (such as oat,
almond or soya)
1 tbsp vegetable oil for cooking 55g Wizards Magic
Original Vegan Chocolate (melted to drizzle over
1. Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
2. Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
3. Serve stacked with lots of toppings of your choice,or serve with bowls of toppings for everyone to help themselves.