Choc‐Tipped Cookie

•1 cup butter, softened

•6 tbsp powder sugar

•2 ½ cup flour

•1 tbsp flaxseed meal, optional

•6 oz carob chips, chopped

•¼ cup half and half or heavy cream

1 tsp vanilla extract

Put the butter and sugar in a mixing bowl and cream together until very soft. Add the flour, flaxseed, vanilla extract

and mix them well. Divide the dough into 45 to 50 small pieces. Roll the pieces into 2-inch long logs and use a fork

to make lines on top of the logs. Bake the cookies at 350 F oven for 18 minutes. Leave the cookies on baking

sheets to cool slightly before lifting on to a wire rack. Leave the cookies to cool completely.

Meanwhile, put the carob chips and half and half (cream) in a small heatproof bowl and melt over a pan of hot

water. Dip both ends of each cookie into the melted carob (or chocolate or white chocolate), return the cookies to

the wire rack as they are dipped and leave them to set.

***Variation: you may make round cookies if you prefer (see picture 2).

45‐50