Posted in Kafevend Blog
If you were lucky enough to
be given lots of Easter eggs, but like me have a tendency to eke them
out until Christmas, you might like to use some in this quick and
easy recipe which would make a tasty accompaniment to your afternoon
tea or coffee. In addition, your house will be filled with a
wonderful chocolatey aroma.
- 4oz butter
- 3oz dark muscavado sugar
- 2 tablespoons syrup
- 6oz self raising flour
- 4oz chocolate broken up
into small pieces ( more if you have it!)
can make 8 large cookies with these quantities.
- Heat oven to 180°C/
gas mark 4.
Line a large baking tray with greaseproof paper.
Cream the butter and sugar together.
Stir in the syrup, then the flour and finally the pieces of
chocolate. The mixture should now feel quite stiff- If not, add some
Using a spoon, put dollops of the mixture onto the baking tray,
leaving room inbetween. If things are getting too close, line another
tray. Press each cookie down a little with your fingers.
Bake on the middle shelf and check after 12-15 minutes, by which time
they should be ready to be placed on a wire rack to cool. Don't be
tempted to leave them in for too long; they should be soft rather