I bought this gingerbread Christmas cookie mix to bake over the festive period, but we had received so many boxes of biscuits that we were all kinda over them, so I decided to try making a cake from the cookie mix as cake is usually always a favourite.
I tend to find cakes more versatile than cookies. Cake can be eaten heated with custard or cream, any leftover cake can be made into another dessert such as trifle.
It is important to add the liquids slowly so you can judge the consistency of the batter, there may not be as much dry cookie mix as you would get in a cake mix. It should be the same consistency as regular cake batter, not to runny, not too thick. If it is a little on the dry side, add a little more oil.
Ingredients
1 packet dry cookie mix
1/3 cup vegetable oil
3 eggs
1/4-1/2 cup milk
Method
1. Preheat oven to 140°C Fan forced. Grease and line a 20 cm round cake tin.
2. In a mixer bowl, add cookie mix and oil, beat on low for 30 seconds. Turn mixer up to medium, slowly add 1 egg at a time. Add milk a little at a time. It is best done like this so you can judge the consistency. Stop adding the liquids when it reaches cake batter consistency.
3. Bake for 40-45 minutes or until a skewer comes out clean.
Enjoy
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