Edible Cookie Dough

Ingredients

• 140 gFlour
• 110 gButter
• 180 gSugar
• 10 mlVanilla extract
• 2.5 gSalt
• 30 mlMilk

Instructions

1. 1

   Make the flour safe

   • Preheat the oven to 200 °C (392 °F).
   • Line a baking sheet with parchment and spread the flour evenly over it.
   • Bake the flour for 5 minutes, then remove and let it cool completely (this reduces any bacteria).
   • Alternatively, microwave the flour in 20-second intervals, stirring between intervals, until it reaches 75 °C, then cool.
2. 2

   Cream butter and sugar

   • Beat the softened butter and brown sugar for 2–3 minutes until light and fluffy.
3. 3

   Add vanilla and salt

   • Beat in the vanilla extract and salt until evenly combined.
4. 4

   Combine flour and milk

   • Add the cooled, heat-treated flour to the butter-sugar mixture and mix until crumbly.
   • Gradually add the milk and mix until a soft, scoopable dough forms.
5. 5

   To serve

   • Serve the edible cookie dough by the spoonful or as a topping for ice cream. Keep refrigerated in an airtight container for 3–4 days.