1 Ingredients
Makes: approx. 24 Metric Cups For the Biscuits 250 grams soft butter 150 grams caster sugar 40 grams cocoa powder 300 grams plain flour ½ teaspoon bicarbonate of soda 1 teaspoon baking powder For the Festive Topping 2 tablespoons cocoa powder 175 grams icing sugar 60 millilitres boiling water (from a kettle) 1 teaspoon vanilla extract christmas sprinkles For the Biscuits 2¼ sticks soft butter ¾ cup superfine sugar ⅓ cup unsweetened cocoa 2 cups all-purpose flour ½ teaspoon baking soda 1 teaspoon baking powder For the Festive Topping 2 tablespoons unsweetened cocoa 1½ cups confectioners' sugar ¼ cup boiling water (from a kettle) 1 teaspoon vanilla extract christmas sprinklesPreheat the oven to 170°C/150°C Fan/gas mark 3/325ºF and line a baking sheet with Bake-O-Glide or baking parchment. Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g / one-third cup cocoa powder (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the bicarb and baking powder. Or just put everything in the processor and blitz, if you prefer. This mixture is very soft and sticky and I find it easiest to form the biscuits wearing my CSI (disposable vinyl) gloves, so pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time. Bake each batch for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top, and it’s this cosy, homespun look I love. Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack, with a sheet of newspaper under it (to catch drips while topping them). To make the topping, put the cocoa powder, icing sugar, water and vanilla extract into a small saucepan and whisk over a low heat until everything’s smoothly combined. Take off the heat for 10 minutes. When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon to help spread the mixture, though an uneven dribbly look is part of their charm. After you’ve iced 6 biscuits, scatter with some of the Christmas sprinkles, and continue thus until all the biscuits are topped. If you ice them all before sprinkling, you will find the cocoa “glue” has dried and the sprinkles won’t stick on.
Chocolate chip protein cookies4 kakor. Jag bakar sällan från andras recept, framförallt för att jag tycker det är så roligt att experimentera fram egna recept
Alltså, ni vet de där härligt sega kakorna man kan köpa på Subway. Här är de. Prova. 150 g smör3. 5 dl socker2 msk sirap 2 tsk vaniljsocker1 ägg1 äggula4
Bakade lite mumsigt goda Chocolate Chip Cookies med Nonstop idag, egentligen ville jag haft mini Smarties i men det fanns inte några i affären, ja riktigt goda blev de iallafall och jag testade ett nytt recept på cookies idag från boken Sommarens Söta
Besides fixing in the kitchen I also baked these delicious healthy cookies. Dessa chocolate chop cookie bites är perfekta att ha med sig i väskan som mellanmål när man är på språng och innehåller inget socker
And I must say that I really do like a lot of the things I make (that’s why I make them) which is a reason for the very few pies here on the blog… Nonetheless, cookies I think could be a hit or miss, since a really good, chewy chocolaty-chunky chocolate chip cookies can be one of the most delicious things ever
En kollega hade pratat om chocolat chip cookies som blev som Subway kakorna. Jag googlade efter bra recept men det var en djungel så jag messade kollegan och fick veta vart hon hittat sitt recept
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