Chewy Chocolate American Cookies- 100g melted dark chocolate
- 100g white chocolate chunks
- 100g light muscovado sugar
- 85g softened butter
- 1 medium egg
- 100g sifted self-raising flour
(also works with the addition of peanut butter)
Preheat the oven to 180C. Beat together all the ingredients until smooth and stir in the chocolate chunks. Grease and line a tray, blob large spoonfuls of the mixture on to the tray and squash slightly, bake for about 12 minutes, the cookies should still be soft in the middle but squidgy around the edge.
Jaffa Cakes
- 100g soft butter
- 100g sifted self raising flour
- 100g caster sugar
- 2 eggs
- vanilla extract
- Orange jelly
- 200g chocolate
Make the jelly using half the water require on the packet, either pore into small sweet mould or a flat tray and leave to set. Preheat the oven to 170C. Beat together the cake ingredients, add a small blob (about one not-very-generous spoonful) into each very well greased cupcake tray, bake for around 15-20 mins until springy and golden. Once the cakes and jelly are cool and set, melt the chocolate and allow to cool slightly. Assemble jaffa cakes by laying a scoop jelly on to the cakes and coating in chocolate.
Jammy Dodgers
- 150g plain flour
- 100g butter
- 50g caster sugar
- Stiff icing sugar
- Jam
Preheat oven to 150C. Work all ingredients together, roll out on a floured surface and using a cookie cutter cut out small rounds. Cut the centre out of half of the rounds (I used the end of a piping bag). Bake for around 30mins until golden. Once cool add a circle of icing sugar to the complete round and a blob of jam in the centre, top with the biscuit ring.
