It is always a headache to decide what to pack for the kids to school. You never want them to bring back any untouched food as it will always go to the bin if it is spoiled. It's such a waste of food and time to try to prepare something wholesome for them if it gets throw away. Being a mother, you worry if your kids is eating well to have energy to last for the day. It is important to feed them food that they will eat and have good nutrition for growth. I would not like my kids throw their sandwiches to the bin and ask for takeaway food after school. Their lunch boxes always have something in carbohydrate such as sandwiches, fresh fruit then there will be something as a treat such as nuts, crackers or cookies and they also have filtered water. I try not to overpack for them so they can finish their lunch and go for a play. I always have to pack a few extra of this choc chips cookies for them to share with their friends as everyone just loves it. This recipe is not suitable for people with nuts allergy as it contains peanut butter.
Rainbow Choc Chips Cookies
Ingredients:
125g butter
1/2 teaspoon vanilla essence
1/3 cup caster sugar
1/3 cup brown sugar
1/3 cup smooth peanut butter
1 1/4 cups self-raising flour
1/4 cup coarsely chopped dark cooking chocolate
rainbow choc chips
Method:
- Pre-heat oven to 180c.
- Cream together butter, vanilla, sugars and peanut butter until light and fluffy.
- Add sifted flour and dark chocolate chucks to the ingredients to form a firm dough. Roll a teaspoonful of dough into ball and place onto the grease lined baking tray. Slightly press down the ball with the prongs of the fork and sprinkle some rainbow choc chip on top. Leave a 2 cm gap in between each cookies.
- Bake 12-15 minutes in the oven and allow to cool on tray few minutes before removing to the wire rack. Store in an air tight container when it is completely cool.
Note: You can replace the self-raising flour with plain flour by adding 1/3 teaspoon of baking powder.
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