Edible Cookie Dough
Serves 12 (makes 30-40 balls)
A safe-to-eat, no-egg cookie dough: heat-treated flour beaten into brown sugar butter, bound with a splash of milk.
| prepPreheat oven to 200°C / 400°F (fan 180°C / 350°F, gas 4) | |||
| prepLine a baking tray | |||
| 140 g plain flour | Bake flour 200°C / 400°F, 5 min; cool | Add vanilla, salt & flour; mix to crumbs | Mix in milk until dough forms |
| 3/4 stick / 100 g butter, softened | Beat butter & sugar | ||
| 175 g soft brown sugar | |||
| 2 tsp vanilla extract | |||
| 1/2 tsp salt | |||
| 30 ml whole milk | |||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.