After all the exercise I’ve been doing this week I was ravenous after my 4th session in the gym. I wanted something sweet. I knew if I went to the local Tesco I’d buy myself a packet of biscuits and before I knew it the whole packet would be dipped in tea and eaten in a flash. I just can’t say no to chocolate biscuits. I decided to re-visit an old faithful recipe that I’ve used since I was a kid.
You make a load of cookie dough and freeze what you don’t use for later which means you are only ever 10 mins away from a hot squidgy biscuit. Plus this biscuit has two halves with different flavours so it’s like two biscuits in one. To make your own you’ll need:
• 110g self raising flour
• 50g softened butter
• 70g caster sugar
• vanilla extract
• cocoa powder
• chocolate chips
To make the white chocolate mixture you’ll need 110g of self raising flour, 50g of softened butter and 70g of caster sugar. Pop it all into a bowl and mix it all together with a wooden spoon. Add a few drops of vanilla extract for flavouring, and a good handful of white chocolate chips. Once you’ve added these things, mix again!
The milk chocolate mixture is made in exactly the same way but with one difference – it contains cocoa powder. You need to add about a tablespoon of cocoa powder. Before you do, take a tablespoon of the self-raising flour out of the mixture. When you’ve added the cocoa powder, mix again then add in the milk chocolate drops.
When the cookie dough is thoroughly mixed, roll it up into a fat sausage shape. You can add a touch of milk if it gets a bit dry. When you’ve rolled it up, dip a knife into some warm water then slice the dough rolls straight down the middle. Make sure that both cookie dough rolls are the same size so that the two contrasting halves fit together and then you can slice off as many cookies as you want. Each biscuit will satisfy your sweet/chocolate/cookie craving.
Pop the cookies onto a greased baking tray and remember to leave plenty of space around them, because they get bigger as they cook. Bake them at 180 degrees celsius or gas mark 4 in the oven, for about 20 minutes.
Wrap the remaining dough rolls in cling film and pop them in the freezer, where they can stay for up to 3 months. And that’s it – freshly baked cookies whenever you want!
For other ideas, how about adding some dried fruit or chopped nuts to the mixture? Or look at this: