Cookies from Yoga Rocks occasional chef Thomas
100g flour
16g corn starch (you can normally use a custard powder for this if you have and they will function without)
3g vanilla (optional)
66g sugar
0.66g salt
0.33g baking soda
2.5 baking powder
62g coconut oil/margarine/butter/oil (we use olive)
110g chocolate chips
50g almonds or any nuts
48g water
For the best results rest the dough for a couple of hours in the fridge before shaping in balls (50-100g) and placing spaced out on an oiled baking tray. Baking 180C, 10-15 mins regarding the oven for the desired texture (chewy or crunchy). As soon as the bottom is browning you can take them out if you want them soft but do let them sit to firm up slightly before you take them off the tray and put on a cooling rack.
One variation is to roll the ball in desiccated coconut, flatten slightly, make a slight hole in the middle for jam and you have a jammy dodger.
Originally orange but can be lemon cake from Yoga Rocks taxi driver Georgia
2 cups oil (we use olive but the original recipe was sunflower)
3 cups sugar
6 cups orange juice
8 cups self-raising flour
Mix it up. Line the tray well with baking paper and oil well and cook on medium (180) until the spikey thing comes out clean – probably about 20-30 mins. You can add ground almonds for extra deliciousness. Or swop the orange for half lemon juice/half vegan milk.
