Along with other food outlets, Pret a Manger have closed many of their stores due to the coronavirus outbreak. Thankfully the company has shared a few recipes on their website if you fancy making their delicious cookies at home.
Pret a Manger has shared their recipe for dark chocolate chunk cookies, which are inspired by their delicious chocolate chunk cookies we know and love.
Pret says these cookies are best enjoyed warm, but can be kept in an airtight container for up to three days.
Pret has also posted their recipe for dark chocolate vegan cookies, which are listed below.
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Dark Chocolate Chunk Cookies
Ingredients (Makes 8 cookies):
110g Unsalted Butter
170g Caster Sugar
85g Light Brown Sugar
1 Whole Egg
190g Self-Raising Flour
120g Large Dark Chocolate Buttons
“Preheat the oven to 180°C. Melt the butter in a saucepan or microwave, until just melted (but not hot).
“Using a stand mixer or electric beaters, beat the butter with the caster and brown sugars until well combined.
“Add the egg and beat on low speed until just incorporated – 10-15 seconds or so. Don’t overbeat as this will result in a firm dough.
“Add the flour and salt. Mix until a smooth dough forms – again, be careful not to overmix!
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“Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don’t be afraid to break up some of the buttons into pieces or chop them slightly beforehand.
“Scoop out 8 balls of dough and place on a non-stick or lined baking tray. Make sure there is plenty space between them as the dough will spread out in the oven.
“Press them down lightly with your palm to flatten them out a little and bake for 10-12 minutes until the cookies look puffed up and golden.
“Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense buttery cookie.”
Dark Chocolate Vegan Cookies
Ingredients (Makes 8 cookies):
43g Caster sugar
112g Soft light brown sugar
40g Almond pieces
(For best results, use flaked almonds lightly smashed up, but whole almonds, chopped into small pieces will also work)
112g Dark chocolate pieces
205g Plain flour
20g Cocoa powder
1/2 tsp Bicarbonate of soda
65g Coconut oil
72g Almond butter
100g Golden syrup
“Preheat the oven to 180 °C.
“Pour the caster sugar, soft light brown sugar, flour, almond pieces, salt and chocolate pieces into a large bowl. (For best results sieve the cocoa, flour and bicarbonate of soda).
“Mix the almond butter, oil, water and golden syrup together and add to the bowl.
“Mix together with a wooden spoon and then bring the dough together using your hands.
“Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand.
“Bake for 8-10 minutes (This will vary depending on thickness – if the edges of cookie feel firm but centre is still soft, it should be ready to take out).
“Leave to cool for 15 minutes. Enjoy!”
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