I made these cookies yesterday when my kids and grandies were visiting – they went down a storm!
So – I decided not only to give you the recipe but also to design you a little recipe card to display it!
Print this card on your home printer, use it in your scrapbooking or to make an unusual greetings card for a friend.
I suspect your children or grandchildren would enjoy these in their Hallowe’en celebrations, too!
Do take this recipe and use it as you see fit – it would be lovely if you come back and let me know how you get on with your baking and your scrapping.
Mitakuye Oyasin – We Are All Related
5½ oz dark chocolate chips (cooking chocolate works fine)
1 oz chopped fudge pieces
3 oz margarine
2 oz muscavado sugar
4½ oz SR flour
1 good tablespoon golden syrup
Beat margarine and sugar together
Mix in flour and golden syrup
Add chocolate chips and fudge pieces
Mixture should be stiff and a little sticky
Using two teaspoons, put dollops onto parchment covered baking sheets, spacing well apart as these will spread
This amount will make about 18 – 20 cookies
Cook 10 – 12 minutes at about 170 – 180 degrees, until golden
The fudge will melt onto the baking sheets. Just pull in any spread edges of the cookies, it will harden as it cools.
Allow to cool on the parchment before removing to cooling trays. These cookies have a lovely texture, with crunchy bits from the cooked fudge and go very well with vanilla icecream.
Freespirit © 2010
5 oz sunflower margarine or butter
3 oz natural muscovado sugar, half light, half dark
3 oz golden syrup
1 oz black treacle
9 – 10 oz oats
6 – 8 oz dried fruit, chopped
Melt margarine, sugar and golden syrup, do not allow to boil
Stir in oats and fruit
Turn into an oiled baking tin approx 8″ diameter, loose bottom is easier to remove
Bake for about 25 – 30 minutues at approx 170 in fan oven, 180 standard electric
Allow to cool in tin.
Freespirit © 2010