Here it is…my second blog post! When I created the cake kits I made a conscious effort to use items that could be recycled, re-used or both. So here is a recipe that is perfect for re-using one of the Big Spoon cake tins. They wash up really well and can be used again and again!

This is a giant sea salt and chocolate chip cookie cake, and it is best served warm with ice cream…you can thank me later.

As promised, I want to include a lot of gluten free recipes on the blog. I used standard plain flour for this, but you can swap with gluten free flour, I use Dove’s Farm Freee plain flour.

Ingredients:

112g soft light brown sugar
125g softened unsalted butter, plus some for the tin
1 medium egg
175g plain flour
1/4 teaspoon baking powder
1/2 teaspoon sea salt flakes
50g chocolate chips

Serves 6 - 8

Equipment:

Big Spoon baking tin or other 8inch/20cm round tin
Large bowl
Wooden spoon

Method:

Preheat your oven to 160c fan/180c/gas mark 4

Grease your tin with a little butter.

Using a wooden spoon, beat the sugar and butter together until light and fluffy and then add the egg and stir well. Tip in the flour, baking powder, and half of the sea salt flakes, I use Maldon, and stir well. Finally, throw in the chocolate chips and stir through quickly until evenly incorporated.

Spoon your cookie dough into the tin and flatten the top, then scatter over the remaining sea salt.

Pop in the oven for 10 - 12 minutes, until just firm on top.

Serve immediately with a large scoop (or 2) of your favourite ice cream.