|130 ml||brown sugar|
|130 ml||castor sugar|
|125 g||courgettes — grated|
|5 ml||vanilla — extract|
|220 ml||flour — cake|
|15 ml||cocoa powder|
|2.5 ml||Robertson's bicarbonate of soda|
|2.5 ml||Robertson's baking powder|
|55 ml||oats — blended|
|100 g||chocolate — chips|
|50 ml||pecan nuts — chopped|
Preheat the oven to 180ºC. Grease and line 2 baking trays.
Beat the butter with the sugars until pale and softened.
Squeeze the excess moisture out of the grated courgettes, then add to the butter mixture with the vanilla. Set aside.
In a separate bowl, sift the flour with the salt, cocoa, baking powder and bicarbonate of soda. Stir in the blended oats and add this to the butter mixture.
Add the chocolate chips (and pecans if using) and bring together to form a stiff dough.
Roll into small balls and place 5cm apart on a baking sheet.
Bake for 10 minutes until golden brown and cooked through.
Make this mixture ahead of time, refrigerate or freeze until needed.
Reprinted with permission of Sasko.