This summer I had the opportunity to complete an 8-week internship at a lovely publishing company in London. I remember back in April and May when my friends and I were frantically scouring the Internet, applying to dozens of internships and placements every day, desperate to find something to do over the summer. We were all terrified of graduating and getting stuck in graduate limbo: no job, no experience, nowhere to go.
But actually our efforts paid off: Ellie is off for a brilliant 4-month paid internship (you go, girl!), my friend Georgia also got an internship over the summer, and many of my friends were off on exotic adventures. One friend of mine declared he ‘was just going to write.’ I’m awaiting his sure-to-be brilliant novels. The thing is, we’re all capable of really great things, and I can’t wait for the ten-year reunion where we can look back on all we’ve accomplished and dream up what we’ll do next.
Back to the internship. I had the best time and learnt so much, so I felt my colleagues deserved a treat on my last day. I baked these gluten-free, wheat-free and totally wonderful cookies for them. I placed them on a plate in the kitchen; an hour and a half later, they were gone. Should’ve made two dozen, really.
Makes a dozen cookies
200g (7 oz) self-raising gluten and wheat-free flour
1/2 tsp salt
100g (3.5 oz or 1/2 cup) brown sugar
1 tsp xanthan gum
1 tsp vanilla paste
200ml (6.75 fl oz or 3/4 cup + 2 tbsp) cashew milk
3 tsp cashew butter
4 tbsp raw coconut oil, melted at room temperature
100g (3.5 oz) mixed dark and white dairy-free chocolate chips
30g (1 oz) raw cashews, soaked overnight
Pre-heat the oven to 200ºC (392ºF). Spread a sheet of baking parchment over a large baking tray.
Place all dry ingredients in a bowl, lightly combine them by stirring with a fork, then fold in the wet ingredients, starting with the milk, then the oil, cashew butter and vanilla paste. Stir until just combined: over-mixing will result in a tough cookie batter.
Scoop up some batter with a large spoon (an ice cream scooper will work nicely, too).
Drop the spoonful onto the baking sheet in a little ball (about the size of a golf ball), then press down with the back of your spoon. You want to create a more or less even circle. Continue with the rest of the batter. Do not crowd the cookies too closely or they might melt and spread out into each other.
Bake for 14-15 minutes, until the edges become golden and crisp.