Its the cookie in its ultimate form! Dark, milk, white and caramel buttons all in one biscuit. These cookies are ideal to take into work at a party for snacks or fuel for revision. (Or do what I did, and horde them away to eat when you need a chocolate fix)
Recipe: Makes 25 cookies (Recipe adapted from Primrose Bakery Christmas by Martha Swift)
- 200g unsalted butter, softened
- 250g golden caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 150g dark chocolate
- 320g plain flour
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon baking powder
- 150g roughly chopped milk chocolate
- 50g caramel buttons
- 50g roughly chopped white chocolate
Equipment:
- Baking sheets lined with silicone paper x 3
- Saucepan with a little water
- Heatproof bowl
- Bowl
- Sieve
- Wooden spoon/handheld whisk
- Wirerack
1.Place
the dark chocolate in the heatproof bowl and place over the saucepan of warm
water. This will melt the chocolate.
2. Meanwhile
sieve flour, baking powder and bicarbonate of soda into a bowl and set aside.
3.Cream
the butter and sugar together, in another bowl,until creamy and fluffy.
4.Add
the vanilla and egg to the creamed mixture.
5.Pour
in the melted chocolate until combined.
6.Lastly,
add the dry mixture and fold into combine into a soft dough. Place in the
fridge for the dough to firm up for 10 minutes.
7. Preheat
the oven to 180c/160f/Gas Mark 4 in the meantime.
8. Portion
the dough into 25 small balls and squash until flat and about 1cm thickness.
(If you want to be precise, their about 28g per cookie).
9. Place
5 or 6 cookies on a baking sheet, to allow the cookies to spread. Bake for 5
minutes, turn the trays around and bake for a further 4 minutes. The cookies
should be firm on the outside but still a little soft in the middle.
10. Leave the cookies on the baking sheets to
cool for 10 minutes, then transfer to a wire rack.
Have a great weekend and happy baking!
