Enough toffee Dan army…

Enough toffee Dan army…

A small army at least.

But I’ve no idea who Dan is.

Okay, it was a terrible play on words. Shall we move on?

So, remember when I made my own toffee chunk ice-cream? Well, I had (and still have) plenty of the toffee left so decided to put some to use in a batch of cookies.

Iceccream2

The basic recipe is a tried and tested favourite that produces soft, ever-so-slightly chewy cookies. None of that brittle nonsense.

Adding the toffee gave an extra dimension of gooey loveliness – the chunks melt in the dough as it’s cooked and ooze with wanton abandon. Plus, using brown sugar helps to enhance the caramel flavours.

cookie3

However, as yummy as these cookies are, I didn’t want to bake an entire batch (that should yield approx 18) at once. So I decided to investigate the ‘frozen cookie sausage’.

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Do you accept my Cookie policy?

Do you accept my Cookie policy?

I hope you do, but then everyone has different preferences when it comes to food and the way things should and should not be cooked. As a tea drinker, I am partial to a good biscuit, but given a choice of this category I’d always opt for a cookie – an oatmeal and raisin one at that. But what constitutes a cookie? Do you like yours soft and squidgy, chewy and dense or biscuity and brittle? (Brittle may be a bit of a negative adjective to use, but these are my least favourite type and quite frankly, nothing more than a large teething biscuit!)

My eating policy only covers the softer variety, particularly the type that comes from the cookie store Millie’s Cookies, which I’ve discovered is a north of England phenomena, with the odd store randomly in Paris and Malta! So I was quite excited to find a recipe on BBC Good Food for a ‘Millie’s’ copycat. I’ve never made cookies mind you, but it seemed quick and easy so I thought I’d give it a go and, of course, adapt it!

I didn’t have the light brown sugar required in the recipe, but dark brown instead. This worked out just fine as it gave an almost toffee flavour to them. I also didn’t have the 200g of chocolate chips needed, so I simply made up the difference with what I did have – mini marshmallows 🙂

The dough was enough for 24 cookies, which I baked in 3 batches. Well, it was a bit of a Goldilocks situation. The first one looked the part, but was slightly too gooey and undercooked. The second batch I went too far and burnt the edges. But by the third, I’d gone all Baby Bear and got them just right! The mallows gave a really lovely texture, but a word of warning: it needed an extra 5 – 10 mins cooking time than the recipe states (which has my paraphrased version at the end of the post if you don’t wish to follow the link). You really need to watch them from 7 mins onwards.

Once you have the basic recipe, you can pretty much add in what you like – Smarties / M&Ms, cherries, peanuts, whatever. As long as it totals approximately 200g. I might try cranberry and white chocolate next…

What you’ll need:

  • 125g butter
  • 125g caster sugar
  • 100g soft brown sugar (dark or light)
  • 225g self raising flour
  • 1 egg (lightly beaten)
  • 1 tsp of salt
  • 200g of flavours (chic chips, raisins etc).

Method:
Cream together the butter and sugars. Add in the egg and salt then sift in the flour and gently fold together until mixed. Finally, add extra flavours.

Roll into walnut sized balls and place on a lined baking tray, well spaced apart. Bake for 7 mins at gas mark 4, or 10-15 mins for a firmer cookie. Allow to cool on the tray and set, then turn out onto a wire rack to cool fully.

A plateful of squishy cookies, perfect as a coffee companion or a bedtime nibble. Eat them warm, cold, dunked, however… Just eat them!

Oh one more thing, whilst we’re on a biscuit policy subject, Jaffa Cake: cake or biscuit? Discuss… 😉 x