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Smarties Cookies

Smarties Cookies

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Having some leftover chocolate and hungry teenagers about, I thought I would bake up a batch of my Smarties Cookies. These are always a bit hit whether I make them with smarties or all chocolate. I would like to think they go down as well when the chocolate is subbed for 50g raisins but who am I kidding?!!!

The golden syrup in these cookies means they have that little bit of chew to them and adding custard powder gives them a ‘short’ texture too. They are delicious just fresh from the oven whilst the chocolate is oozy but just as lovely once cold.

Why not give them a try.

SMARTIES COOKIES

Joanne Iceton
Buttery treats that hit the spot!
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Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Servings 12 cookies

Ingredients
  

  • 100 g butter
  • 60 g unrefined brown sugar
  • 1 tbsp golden syrup
  • 25 g custard powder The addition of custard powder gives a ‘short’ texture as well as vanilla flavouring. If preferred, you can use 150g flour and use 2 tsp. vanilla extract instead. 
  • 125 g wholemeal flour I have used wholemeal flour here for the added nutritional content but please feel free to substitute for standard white self raising flour and omit the baking powder.
  • 2 tsp baking powder
  • 2 tbsp milk
  • 60 g dark chocolate, chopped
  • 40 g smarties If wished, you can omit the smarties and just use 100g chopped chocolate. 

Instructions
 

  • Oven, 180c.
  • In a mixing bowl, beat the butter, sugar and golden syrup until creamed together.
  • Work in the custard powder, baking powder (if using) and flour then stir in the milk to create a soft dough.
  • Stir in the chopped chocolate then scoop out walnut sized pieces of the dough and roll into balls.
  • Place on a greased/lined baking tray then bake for 10 - 12 mins until pale golden on the edges. Half way through cooking, press the dough down slightly with a spatula/fork and using smarties, share them between the cookies, pressing them in slightly.
  • Leave to cool for 5 mins on the tray then transfer to a cooling rack. The cookies will keep for about a week in an airtight container if they last that long!

Notes

Nutritional Information:
These cookies are by no means choc full of nutritious ingredients, pardon the pun!, but there are some benefits.
They have less sugars than standard versions which is always a good thing!
If using wholemeal flour, it increases B vitamin (needed to release energy from  nutrients and a healthy nervous system) and vitamin E content helping wound healing and healthy red blood cells) as well as  insoluble  fibre essential for good digestive health and stabilising blood sugars.
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