Ingredients
140g self-raising flour
2g baking powder
55g cocoa powder
75g butter
125g white granulated sugar
60g Demerara sugar
40g natural yoghurt
3ml vanilla essence
100g courgette
Method
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Preheat oven to 180°C/350°F.
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Line a large baking sheet with parchment paper and set aside.
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Grate the courgette and squeeze it in a paper towel and pat dry to remove the excess water before adding to the mix
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In a medium bowl, whisk together the flour, baking powder and set aside.
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Melt the butter in a large pan over a medium heat. Remove from the heat; stir in the cocoa powder and sugars. The mixture will be thick and resemble sand - that's ok.
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Add the yogurt and vanilla extract. Stir until smooth.
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Add the flour mixture, stirring until moist.
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Stir in the grated courgette.
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Divide into either 15 small balls and place 2 inches apart onto prepared baking sheets.
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Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm.
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Remove cookies from sheet and cool completely on wire racks.