Next in my sights on the dairy free baking front were chocolate chip cookies. These are pretty much our "signature welcome" for farmstay guests here at Struan Farm, I like to have a plate on the table for guests when they arrive. I also make them for the grandkids (and big kids) in our family.
I use Nestle's iconic "Toll House Cookie" recipe, the one I grew up baking. To make it dairy free I had to replace the butter called for with something that could be creamed with the sugars and not change the taste too much. Here in NZ there aren't heaps of options. Many margarines advertised as buttery have buttermilk as an ingredient, so it pays to read the labels! I decided upon Olivani, a spread that is made with olive oil and advertised as suitable for baking. For the chocolate chips Pam's Chocolate Drops (available at New World Markets) are dairy free; unfortunately Nestle's semi-sweet chocolate chips have some traces of milk fat so I couldn't use those.
They turned out well. Not the same rich, buttery taste that we know and love, and a cakier consistency, but they're edible and tasty. School holidays, here we come!
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