Hellooo everyone 🙂
I hope you’re all starting to feel festive and ready for Christmas – only two weeks to go !
This year my mum and I are baking and cooking as much as we can so that when the big day comes we can stuff ourselves senseless. I saw these cookies on Tanya Burr’s blog and I was immediately drooling. I am trying to portion myself before christmas food however I could not resist making these.
This is the recipe Tanya uses :
200g butter
300g caster sugar
1 large egg
275g self-raising flour
75g cocoa powder
A little dash of milk
A large bar of white, milk and dark chocolate
3 Daim bars
I made two varieties of cookie, so my alterations are as below :
200g butter
180g Brown Sugar + 120g Vanilla Caster Sugar
1 large egg
275g self-raising flour
30g cocoa powder
A lot of milk around half a cup (I would use less however even if it’s tough to mix)
For the chocolate cookies I used:
50g 72% Dark Chocolate and 50g White Chocolate Chips.
For my Naughty Winter Spice Cookies:
1tsp of Cinnamon, a very light sprinkle of Nutmeg, a teaspoon of brandy-soaked Cranberries and Sultanas, a handful of normal raisins and a few cranberries.
It is also key, as Tanya says, that you bake for 11-12 minutes. They will look under-cooked but leave them on the tray for 30 minutes. Slide off as carefully as you can, but if they break it’s okay. I also recommend you either store so they don’t touch or you eat asap as they do stick together (which I discovered myself )
These are so gooey and scrummy, and I love the recipe. I would maybe use less milk so they’re not as flat when baked, and these don’t need loads of chocolate as they are very rich. I would love to try and make a healthy alternative, I will need a day alone to make those !
Keep looking soon for another foody post, and have a loverly day 🙂
Lots of Love,
Lauren x
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