Since Christmas we've had a small box of milk chocolate truffles in the cupboard and miraculously they've not been eaten. This has to be a record in my house, as I normally can't resist scoffing all the chocolate in sight, on sight! I decided to roughly chop them up and turn them into cookies - a good way to make them go a long way, and producing the most decadent chocolatey cookies ever. Unlike the box of chocolates, these definitely won't last long in our house!
4 oz butter
3 oz light brown sugar
4 tbsp golden syrup
7 oz self-raising flour
3 tbsp drinking chocolate powder (plus extra for dusting)
1 tsp baking powder
Pinch of salt
4 oz milk chocolate truffles, chopped
Method
- Preheat the oven at 200°C and line a baking sheet.
- In a large mixing bowl, cream butter and brown sugar until light and fluffy.
- Add the golden syrup and mix well.
- Sift in the flour, drinking chocolate, baking powder and salt and beat until a smooth dough is formed. Add a splash of boiling water if the mixture looks too dry.
- Fold in the chopped milk chocolate truffles.
- Scoop balls of the dough onto the baking sheet, placed about 3 inches apart.
- Bake for 8-10 minutes until golden and slightly soft in the middle.
- Remove from the oven and dust with a little drinking chocolate powder.
- Leave to cool slightly on the baking sheet before removing to a wire rack to cool completely.
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