These little beauties are simply perfection. Chocolatey, crisp, buttery cookies – Yum!
I have had a lot of message from subscribers this month and you seem to have enjoyed them! I grew up baking regularly with my mum and often made these cookies. This recipe is simple to follow for kids and they should be able to get them ready to go in the oven.
I do hope that you will give this recipe a try. If you do, I would love to hear how you get on and please do send me some photos.
To make this recipe you will need:
115g Butter, softened
115g Granulated sugar
115g Self raising flour
30g Custard powder
30g Cocoa powder
What to do:
Mix all the ingredients together to form a firm dough
Roll into a sausage shape and cut into three
Divide each into eight pieces to make 24 balls
Place on a greased lined baking tray and flatten with a fork dipped in cold water
Bake at 160C/Gas 3 for 20 minutes
Cool slightly on baking tray and then transfer to a cooling rack
Notes: I have tried to make a dairy free version of these and found the only butter substitute that works is Stork baking block. They do make a slightly different biscuit but they’re still yummy. Do let me know how you get on!
Our March box was one of our most popular yet! These cookies paired with Lotus brownie, coffee cake and cherry oat crunch was a winning combo!
These buttery treacle oat biscuits have been so popular this month. Our subscribers gobbled them all up and many of you have been in touch to tell me that you have made them. If you don’t already have the recipe, here it is:
To make these little beauties you will need:
100g Granulated sugar
100g Self raising flour
1/2 tsp Bicarbonate of soda
Line a couple of baking trays with baking paper and preheat oven to 180C.
Gently melt together the sugar, treacle and butter – either in the microwave or on the hob.
Allow the mix to cool – it is important it’s not too hot when added to dry ingredients.
Mix together the flour, oats and bicarbonate of soda.
Then mix the wet and dry ingredients together using a wooden spoon (you might need to get your hands in!)
Roll the mixture into balls approximately the size of walnuts (you can make them whatever size you like though)
Place them on a lined baking tray with space between to allow them to spread during cooking.
Bake for approximately 10 minutes at 180C – they need to be browning at the edges (cooking time will vary depending on the size)
Cool slightly on the baking tray and then transfer to cooling rack to cool completely.
As ever, I’d love to see the finished result. You can send me a photo over on Facebook/Instagram or via email at firstname.lastname@example.org
Do give me a shout if you need any help or have any questions.
PS. I really do love to see your photos. Look how well this little guy did!
We are busy getting ready for our August bake which ships on Tuesday 28th August. If you would like to try a HALF PRICE Classic Cake box for just £7.50 including postage then head on over to the website NOW!
I have been a little bit obsessed with the new Choc chip almond cookies that Pret have introduced to their menu. They are gooey, nutty and deeply chocolatey – I had a play last night with a recipe that I think is pretty close to the original. I only had peanut butter (crunchy) so I will definitely be trying them again with almond butter and chopped roasted almonds to see if they are even closer to the Pret original.
If you give this recipe a go I would love to hear what you think. We gobbled so many fresh from the oven and they were gooey in the middle and lovely and crisp on the edge. Today they have crisped up slightly more so I will also have a play with the cooking time next time.
You will need:
2 baking trays lined with baking paper
Oven preheated to 180C
60g Peanut butter (other nut butters should work as well)
60g Coconut oil
100g Golden caster sugar
100g Dark soft brown sugar
1 tsp Vanilla Extract
125g Plain flour
50g Cocoa powder
1 tsp Bicarbonate of soda
1/4 tsp Salt
1-3 Tbsp Oat milk (or other non-dairy milk)
100g Dark Chocolate
Add the coconut oil and sugars to a stand mixer and cream together. Add the vanilla and mix in.
Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add 1 Tbsp oat milk, or other non-dairy milk, and mix into a thick cookie dough – you may need to add more milk but be careful not to add too much.
Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
Roll into small balls and space evenly on baking trays.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
1 Mix crushed biscuits with most of ginger
2 Melt chocolate, butter and syrup
3 Pour over biscuit mix
4 Tip in pan and sprinkle over reserved ginger
5 Flatten top
6 Chill for 2 -3 hours, then cut into squares
To make a plain version, substitute biscuits for digestives and leave out the ginger.