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!)

-You 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 more flour.

- 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 than crispy.

by Kafevend

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