Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, July 8.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from June 10.
Chocolate Espresso Pavlova Cookies
Provided by Lepp Farm Market
Add this quick and easy cookie to an already delicious bowl of Lower Mainland strawberries and ice cream, drizzle with chocolate sauce,and you’ve got a dessert special enough for guests! Thanks to Mennonite Girls Can Cook for this naturally gluten-free drop cookie recipe.
Ingredients:
3 cups icing sugar
2/3 cup cocoa
1 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp.instant coffee powder (I use Starbucks Via Dark Roast)
3/4 cup egg whites (about 4 large egg whites)
1 tsp. vanilla
1 tsp. white vinegar
3/4 cup chocolate chips
Directions:
Preheat oven to 350 F.
In a large bowl, sift together the dry ingredients through a sieve 3 times until it all looks the same colour. Add the egg whites, vanilla, and vinegar and beat together until thick and glossy and smooth.
Stir in chocolate chips.
Line 3 cookie sheets with parchment paper. Spray the parchment lightly with cooking spray.
Drop 12 large teaspoons of cookie dough on each cookie sheet.
Bake about 10 minutes or until cookies puff up and have a crackled top. Let the cookies completely cool before removing from parchment paper.
Makes 36 cookies.
