Non UPF cookies recipe

I love a biscuit.

There’s not much that can’t be solved with a biscuit. Which is part of their appeal.

During lockdown, like lots of people, I got really into baking cookies. And I got really quite good at it.

I’d bake them for people when they had babies, good news, bad news, or just when we were popping over.

I’ve practiced with different recipes, added ingredients, adjusted timings.

I think I’ve got together a pretty good recipe that’s sweet, salty, and nutty. The non UPF cookies are chewy but also crunchy, and amazing warm or cold.

These non UPF cookies contain:

• Flour
• Sugar
• Honey
• Walnuts
• Saltanas
• Tahini
• Egg
• Sea salt
• Vanilla

All of the above you’ll easily find at the supermarket.

Let’s look at Coop Bakery cookies

That’s lots of ingredients. And not sure where I’d find most of them in the supermarket.

The non UPF cookies I have for you here aren’t claiming to be healthy, but they are unprocessed delights. Which I think is the better option. If you’re going to eat cookies, eat decent homemade cookies.

You know, the great thing about these non UPF cookies is that you can freeze the dough in slices and cook up at batch when you run out.

Non UPF cookie recipe

• 120g Butter
• 50g Tahini
• 100g Light brown sugar
• 50g Caster sugar
• 1 tsp Vanilla
• 1 Egg
• 200g Plain Flour
• 1 tsp Baking powder
• 1/2 tsp Bicarb of soda
• 1/2 tsp salt

Optional extras to your non upf cookies

• Raisins
• Dark chocolate (non UPF ideally)
• Nuts

How to make non upf cookies

1. Mix the 120g butter, 50g tahini, 100g light brown sugar and 50g of caster sugar together until smooth.
2. Add the egg and 1 tsp vanilla. Mix.
3. Add the 200g plain flour, 1/2 tsp salt 1 tsp baking powder and 1/2 tsp of baking soda.
4. Mix until almost combined then add your additional extras if having.
5. When it forms into a dough, turn it out onto a piece of fabric (I use a beeswax wrap) or cling film. Roll it in the material until it is a sausage shape. Store in the fridge for 30 mins, or longer. I freeze half of mine at this point.
6. When you’re ready to bake, cut into slices and bake on a greased baking try for 9-12 minutes. Leave for a minute or two, then allow to cool on a separate plate. I like them biscuit-y with a crunch so tend to go for 12-13 mins. But keep an eye, they can catch all of a sudden!

Store in an airtight container for up to a week (I think, mine never last that long!)

Hack for non upf cookies is to freeze half the mix in disks. Then, when you finish one batch you can whip up another easily. They freeze really well. Just add another minute or two for baking frozen dough.

Try these crunchy and delicious cookies and let me know what you think!

Like these?

You might also like:

1. Non UPF bear cakes
2. Non UPF flapjacks
3. Non UPF lunch box ideas