Strawberry Oat Crumble Cookies

I, as some of you may know, am a self confessed Cookie Monster. Since early childhood starting the day with a cup of tea and a biscuit has become a tradition. Something I have passed on to our children as well. As long as I’ve had my cuppa and biscuit/cookie I can face the day. Especially if I have to wait a while for breakfast. Oat and fruit cookies are among my favourites, obviously the children always prefer chocolate. Yet, after tasting these Strawberry Oat Crumble Cookies there were smiles all round and they received a big thumbs up.

FF Strawberry Oat Crumble Cookies

Since I discovered these baked strawberries from Urban Fruit I have loved adding them to bakes, such as my Double Strawberry Almond Muffins. Similar in texture to dried apricots, the baked strawberries are little pods of intense strawberry flavour. As well as being a delicious snack they are perfect for adding to bakes. Because fresh strawberries are so full of water they can be difficult to add to dry bakes. Whereas the chewy texture of the baked strawberries contrasts well in the oat crumble cookie.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

While I have used the snack pack strawberries from Urban Fruit I have also checked online and found similar products available to buy from both high street stores and online. I find it quite frustrating when wanting to try a recipe and it requires a specialist ingredient. Actually I bulk bought these baked strawberries from Amazon. 

 

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

 

Recipe: Strawberry Oat Crumble Cookies makes approximately 20

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

1/4tsp Sea Salt (halve if using table salt)

1 Large Free Range Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey 

100g/4oz Rolled Oats – not quick cook

175g/6oz Plain White Flour

90g/4oz Baked Strawberries – I use 1 packet from Urban Fruit

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3

Making the cookie dough

  • First of all line 2 large baking trays with baking parchment.
  • Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
  • Add the egg yolk and vanilla extract. Continue whisking until fully incorporated.
  • Next add the rolled oats.
  • Using a sharp knife chop the baked strawberries in half.
  • Add half of both the flour and strawberries to the bowl. Toss the strawberries around in the flour, this will stop them sticking together. Add the remaining flour and strawberries and repeat as before.
FF Strawberry Oat Crumble Cookies
Making the strawberry and oat cookie dough
  • Using a spoon mix the cookie dough together.
  • Place the cookie in the fridge for half an hour to chill and firm up.

Shaping the cookies

  • Remove a heaped teaspoon of cookie dough and roll into a ball. Place on the baking tray. Repeat until both baking trays are full.
  • Gently press down with your fingers to flatten the dough ball.
  • Note – I placed 8 cookies on each baking tray. After baking and cooling I flipped over the baking parchment, added the remaining 5 cookies and baked them.
FF Strawberry Oat Crumble Cookies
Shaping the cookies

Baking the cookies

  • Place the baking trays into the oven and bake the cookies for 20-25 minutes until golden brown.
  • As soon as the cookies are baked remove from the oven.
  • Leave to cool for 5 minutes on the tray and then transfer to a cooling rack.
  • Check the underside of the cookie is golden.
FF Strawberry Oat Crumble Cookies
The baked cookies.

Leave the cookies to cool before serving.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

Who could resist a delicious crumbly, strawberry and oat cookie with a cup of tea? Not me!

Once cooled store the cookies in an airtight container and eat within 5 days.

If you have enjoyed this recipe for Strawberry Oat Crumble Cookies you may also like these:

Walnut Chocolate Chunk Cookies 

FF Strawberry Oat Crumble Cookies
Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies 

FF Strawberry Oat Crumble Cookies
Cherry Bakewell Cookies

Oat Chocolate Chip Cookies 

FF Strawberry Oat Crumble Cookies
Oat Chocolate Chip Cookies

I love baking cookies, especially to share with others. And while it would be a real stretch to call these cookies healthy, sneaking oats into the recipe does add extra goodness. Also, the oats give these cookies their delicious crumbly texture. The perfect cookie to bake and take to your workplace and share with colleagues. Because all food tastes better when shared.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Chocolate Dipped Shortbread Heart Cookies

Valentines Day is only couple of weeks away. Yet, although it is nice to take one day out of the year to tell those you care about how much they mean to you, I don’t believe that should be kept for just one day. Showing people that we love and appreciate them should be an everyday occurrence. Not the insincere gushing of some, who say the word love too easily and yet have not the slightest comprehension of what real love truly is. No, showing love in a quiet, sincere way. A gentle loving way, so as not to embarrass those we care about. A few encouraging words, a hug, or a small token, such as these Chocolate Dipped Shortbread Heart Cookies.

FF Chocolate Dipped Shortbread Heart Cookies

Since we are talking about love, did I mention how much everyone here at Feasting headquarters loves these cookies? Oh they do. Rich, buttery shortbread with thick, milk chocolate on one half. While these cookies are solid enough to be dunked in a hot drink, they also crumble beautifully on the tongue. Not just a Valentines Day bake!

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Since I couldn’t find my collection of different size heart cookie cutters, my dear, late friend Pat, was here to help me. Amongst the baking items I had been given by her family was a perfect sized heart. Smaller than I had initially wanted for this recipe, it turned out to be the perfect size. Each cookie being exactly the right size.

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Use whatever size cutter available to you. The recipe yielded 40 cookies using a 5cm x 5cm heart shape cookie cutter.

Recipe: Chocolate Dipped Shortbread Heart Cookies

100g/4oz Caster Sugar

200g/7oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

1 tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Corn Flour (also known as corn starch)

250g/9oz Plain White Flour – I use cake and pastry flour from Shipton Mill

300g/10.5g Milk Chocolate – I use 34% milk chocolate callets from Callebaut

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making The Shortbread Dough

  • First of all add the butter, caster sugar and salt to a large bowl.
  • Whisk together until fully combined, pale and creamy in appearance.
  • Add the vanilla extract and whisk again until combined.
  • Sift the plain flour and corn flour into the bowl together.
  • Using a spoon gently mix the ingredients until it comes together in clumps.
  • Wipe the worktop with a damp cloth and lay a large piece of cling film on to the damp surface; it will stick to the worktop.
  • With clean hands bring the dough together into a ball.
  • Place the shortbread dough on to the cling film and wrap into a disc shape.
  • Chill the dough in the fridge for at least 30 minutes.
  • While the dough is chilling line 2 large baking trays with baking parchment paper.
FF Chocolate Dipped Shortbread Heart Cookies
Preparing the shortbread dough.

Cutting Out Abd Baking The Shortbread Hearts

  • As soon as the dough is chilled remove from the fridge.
  • Knead lightly and then roll out the dough between 2 pieces of parchment paper. Roll to a thickness of 5mm.
  • Using a heart cookie cutter cut out the first batch of cookies. Placing them carefully on to the baking tray.
  • Because the dough is cold the cookies do not spread on baking, so they can be placed close together on the baking tray.
  • As soon as the baking trays are full place them into the middle and lower shelves of a preheated oven.
  • Bake for 20-25 minutes until they are a pale golden brown. Baking time will depend on the size and thickness of the cookies.
  • While the shortbread is baking gather together any remaining dough, wrap in cling film and chill.
  • Once baked remove from the oven, allow to cool for 5 minutes on the tray and then transfer the shortbread hearts to a cooling rack.
  • Allow the baking trays to cool completely.
  • Flip over the baking parchment on each tray and using the chilled dough proceed to roll out and cut out the cookies as before. Laying them on the baking trays and baking as before.
FF Chocolate Dipped Shortbread Heart Cookies
Cutting out the shortbread hearts.
  • Cool the shortbread hearts completely before the next step.

Dipping The Cooked Shortbread Hearts In Chocolate

  • Chop up the chocolate and place into a microwaveable, heatproof bowl.
  • Place in the microwave and heat on medium power for 30 seconds at a time, stirring after each burst. As soon as the chocolate starts to melt remove the bowl and stir continuously until all of the chocolate has melted. An extra burst of heat in the microwave may be needed to ensure the chocolate is completely smooth.
FF Chocolate Dipped Shortbread Heart Cookies
Dipping the shortbread hearts in melted chocolate.
  • Lay a long strip of baking parchment on to the worktop.
  • Take one shortbread heart at a time and hold on the opposite side that is to be dipped.
  • Carefully dip the shortbread into the melted chocolate, using a spoon (a long handled sundae spoon is ideal) to help cover one half of the cookie completely in chocolate.
  • Allow any excess chocolate to drip back into the bowl, then place the chocolate dipped heart on to the baking parchment.
  • Continue this process until all of the cookies have one half completely dipped in chocolate. If necessary, halfway through the process, place the chocolate back into the microwave for a 20 second heating burst, to ensure the chocolate remains fluid enough to easily work with.
  • Once finished leave the chocolate to set completely on the cookies.
FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies.
  • Store the finished shortbread hearts in an airtight container.
Chocolate Dipped Shortbread Heart Cookies

Share these cookies with those you love. Package a few in a small cellophane bag, tied with pretty ribbon and give as gifts.

Eat within 5 days, if they last that long!

FF Single Shortbread Heart Cookie
Chocolate Dipped Shortbread Heart Cookies

If you have enjoyed this recipe for Chocolate Dipped Shortbread Heart Cookies you may also like these:

Chocolate Fudge Brownie Bites

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Fudge Brownie Bites.

Strawberry Topped Chocolate Heart Pavlova

FF Chocolate Dipped Shortbread Heart Cookies
Strawberry Topped Chocolate Heart Pavlova

Chocolate Heart Cookies

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Heart Cookies

 

Showing appreciation and love in a way suited to the recipient is a gift in itself. Either a small thank you, a handwritten note, even a text, sent in love is how we share our feelings with others. While not done for our benefit, it is good for us too. Even when the emotion felt is gratitude, not love, it is good to express thanks. Surely the gift of love is the best gift ever? See Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Double Chocolate Nut Spelt Cookies

Here, at Feasting headquarters, cookies and biscuits are a food group all of there own. Since, I start everyday with a cup of tea and a cookie. A tradition started by my Grandad ever since I was a little girl. And something that has been carried on with our children. While each of us have our personal favourites, we all agree that these Double Chocolate Nut Spelt Cookies are perfectly delicious.

Double Chocolate Nut Spelt Cookies

White spelt flour has a slight nutty flavour to it that is accented in these cookies with the addition of toasted hazelnuts. While white chocolate chunks provide pockets of sweetness in the dark chocolate. Also finished with a white chocolate drizzle, giving each cookie that extra special touch. Resulting in a perfectly flavoured, nutty chocolate cookie that satisfies any Cookie Monster craving.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

Since these cookies are not only delicious but also easy to make, why not bake a double batch and give some away? Also, a gift of freshly baked cookies would surely be very welcome. A new mum and dad, sleep deprived with their first baby, or elderly neighbours that don’t get out very often. And it isn’t hard to find people that would love to receive a surprise cookie hamper.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

Recipe: Double Chocolate Nut Spelt Cookies makes 24-28

150g/5oz Unsalted Butter at room temperature

1/4tsp Sea Salt – I use Maldon

225g/8oz Dark Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz White Spelt Flour – I use Craggs and Co.

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate Chunks

200g/7oz White Chocolate for melting

100g/4oz Chopped Toasted Hazelnuts

Method: Preheat the oven to 160C/140C fan, 325F gas mark 3

Making The Spelt Cookie Dough

  • First of all, line 2 or 3 large baking trays with baking parchment.
  • Place the butter, sugar and salt into a bowl and whisk together until pale and creamy.
  • Next add the egg and vanilla extract. Whisk together until combined.
  • Sift the spelt flour, cocoa and bicarbonate of soda into the same bowl.
  • Add in the chopped, roasted hazelnuts and white chocolate chunks.
  • Mix everything together until just combined.
FF Double Chocolate Nut Spelt Cookies
Preparing the cookie batter.
  • Use a one inch/5cm ice cream scoop or a dessert spoon, scoop a portion of cookie dough and place on to a parchment lined tray.
  • Space each cookie well apart. Finally, lightly press down with clean hands to slightly flatten each cookie.

Baking The Cookies

  • Place the baking trays into the oven and bake for 20 minutes exactly.
FF Double Chocolate Nut Spelt Cookies
Portioning, shaping and baking the cookies.
  • As soon as the 20 minutes has elapsed remove the cookies from the oven.
  • Leave the cookies to cool for 5 minutes on the trays before transferring to a cooling rack.
  • While the first batch of cookies are cooling, scoop and bake the rest.

Adding The White Chocolate Drizzle

  • Chop the white chocolate into small pieces and place into a heatproof, microwaveable bowl. Heat on medium power for 30 second bursts, stirring after each heating session. As soon as the chocolate starts to melt remove the bowl from the microwave and stir until completely melted.
  • Spoon the melted chocolate into a small piping bag.
  • Snip off the end, leaving a small hole. Pipe white chocolate zig zags across each cookie.
FF Double Chocolate Nut Spelt Cookies
Decorating the Double Chocolate Nut Spelt Cookies.
  • Once all of the cookies have been decorated, set them aside to allow the chocolate to set.
FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

As soon as the white chocolate drizzle has set these cookies are ready to be served.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

Cookies served on a plate.
Double Chocolate Nut Spelt Cookies

If you have enjoyed this recipe for Double Chocolate Nut Spelt Cookies then you may also like these:

Almond Cacao Nib Shortbread Bars

FF Double Chocolate Nut Spelt Cookies
Almond Cacao Nib Shortbread Bars

Chocolate Fudge Double Hazelnut Brownies

FF Double Chocolate Nut Spelt Cookies
Chocolate Fudge Double Hazelnut Brownies

Cherry Bakewell Cookies

FF Double Chocolate Nut Spelt Cookies
Cherry Bakewell Cookies

 

Baking for others is such a rewarding experience. Especially when you know that the gift will be lovingly received. Although some people may be too proud to ask for help, stopping by, having a chat and handing over a food gift can break down many barriers. Because simply knowing that they have been thought about may brighten someone’s day more than you or I could ever know. And thing I am sure of is that I have never had a well intended food gift turned down.

So, whatever you are making, baking and creating, have fun prepping your feast and remember, food always tastes better when shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Almond Cacao Nib Shortbread Bars

Regular visitors to this blog may know that I am a self confessed Cookie Monster. However, it is not just cookies I enjoy. Rather it is biscuits, cookies and shortbread that all have an equal place in my heart. And these Almond Cacao Nib Shortbread Bars certainly make the grade. Crunchy, flaked almond topped bars, studded with a deep, deep, slightly bitter chocolate flavour from the cacao nibs. Exactly what I need to satisfy a cookie craving.

Almond Cacao Nib Shortbread Bars

Cacao Nibs And Their Impact On The Shortbread Flavour

Since receiving a tub of Cacao Nibs from Food Thoughts, I couldn’t wait to see how their flavour would transfer in the shortbread. Each nib is packed with an intense flavour. Similar to very good quality, high cocoa content chocolate. In fact, Cacao nibs are chocolate in its purest form before anything has been added to it. Each nib is a fermented, then roasted part of a cocoa bean. Resulting in the purest chocolate flavour.

FF Almond Cacao Nib Shortbread Bars
Almond Cacao Nib Shortbread Bars

While I am not a fan of very dark chocolate, these tiny nibs give just the right amount of flavour in this bake. Complimented by the almonds, each nib bursts with intense flavour on the tongue, without being cloying or overwhelming. Resulting in shortbread bars that are incredibly delicious and a satisfying treat.

FF Almond Cacao Nib Shortbread Bars
Freshly baked Almond Cacao Nib Shortbread Bars

As each shortbread bar is substantial in size, smaller squares may be created by cutting each bar in half. Small shortbread squares are ideal for serving with Afternoon Tea. While the individual bars fit happily into packed lunch boxes. Whichever way you cut and serve this shortbread, be sure to share it. Introducing new flavours into a bake is most definitely an experience to be shared.

Recipe: Almond Cacao Nib Shortbread Bars – makes 12

200g/7oz Unsalted Batter at room temperature

100g/4oz Caster Sugar – plus 1tbs extra for topping

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Ground Almonds

50g/2oz Semolina

150g/5oz Plain White Flour

50g/2oz Cacao Nibs – I use Food Thoughts available at Sainsburys, Waitrose and Ocado

25g/1oz Flaked Almonds

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F.

Butter and line a 28 x 20 x 5cm (12″ x 8″ x 2″) Swiss roll tin with baking parchment.

Making The Shortbread Dough

  • First of all, into a large bowl add the butter, sugar and salt.
  • Whisk together until pale and creamy.
  • Add the vanilla extract and whisk to incorporate.
  • Sift in the plain flour and then add the ground almonds, semolina and cacao nibs.
  • Mix together until just combined.
FF Almond Cacao Nib Shortbread Bars
Preparing the shortbread.
  • Spoon the shortbread mixture into a prepared tin. Press out, using the back of a metal spoon, so that the mixture evenly fills the tin.
  • Dock the shortbread all over with a fork.
  • Sprinkle over the additional tablespoon of sugar and evenly scatter over the flaked almonds.
FF Almond Cacao Nib Shortbread Bars
Almond Cacao Nib Shortbread Bars ready for the oven.

Baking The Cacao Nib Studded Shortbread

  • Place the shortbread into the centre of a preheated oven and bake for 35-45 minutes. If you find that the almonds are browning too quickly during baking, either reduce the heat and bake for a little longer, or cover the top of the shortbread with aluminium foil.
  • When golden all over and semi-firm to the touch the shortbread is baked.
  • As soon as the shortbread is baked remove from the oven and allow to cool for 10 minutes in the tin.
FF Almond Cacao Nib Shortbread Bars
Golden baked shortbread.
  • After the cooling period slice the shortbread into 12 bars. Cut across the middle, then down the width, forming 4 squares. Follow by dividing each square into 3. To create 24 squares, simply cut across the middle at 4 even (8cm) spaces.
  • Leave the shortbread to fully cool in the tin.
  • Once cooled, use a palette knife to help lift out the shortbread. Because the shortbread is already cut it’s more flexible and therefore unlikely to crack when removing from the tin.
FF Almond Cacao Nib Shortbread Bars
Sliced, cooled Almond Cacao Nib Shortbread Bars

Serve with a hot drink. Especially as the go well with tea, coffee and of course hot chocolate.

Store in an airtight container for up to one week. Since these bars improve in flavour after a day, dare I suggest you hide the tin? It’s only for a day 😉.

A nut and raw chocolate biscuit traybake.
Almond Cacao Nib Shortbread Bars

If you have enjoyed this recipe for Almond Cacao Nib Shortbread Bars you may also like these:

Cherry Bakewell Cookies

FF Almond Cacao Nib Shortbread Bars
Cherry Bakewell Cookies

Blueberry Lemon Shortbread Cake Bars

FF Almond Cacao Nib Shortbread Bars
Blueberry Lemon Shortbread Cake Bars

Multi Millionaires Shortbread Squares

FF Almond Cacao Nib Shortbread Bars
Multi Millionaires Shortbread Squares

While biscuits and shortbreads are readily available in the shops, there are advantages to making your own at home. Firstly and most importantly to me, the flavour is far superior to their mass produced equivalents. Also, flavour combinations that aren’t available in the shops, I can easily make at home. Finally, unless you live close to an artisan bakery, where each product is made with love and care, baking at home is a pleasure. Since you know exactly what ingredients have gone into your bake, including the love with which they are made.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Food Thoughts sent me the cacao nibs as a gift, to try. All opinions, content and photography are my own. No part of this post may be reproduced or copied without the specific, written permission of the owner. Please see my Disclosure Policy .

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Camp Coffee Walnut Cookies

Today I have a delicious cookie recipe for you. While it’s flavours are based on the classic coffee and walnut cake, there is also an added twist. So these Camp Coffee Walnut Cookies with a mocha drizzle are the perfect accompaniment to your morning, afternoon, anytime, cup of coffee.

FF Camp Coffee Walnut Cookies

So, do you remember Camp Coffee?

While I used to have a splash of it in hot milk when I was younger, other than that I can’t remember seeing it around for the last 20 years or so. Although maybe I just wasn’t looking!

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies

Camp coffee is made using chicory extract. So the leaves that you add to your salad are also used to make this product. Another added benefit is that it contains 4% coffee extract, which means although not caffeine free, it has lower levels than regular coffee, without compromising flavour.

    FF Camp Coffee Walnut Cookies Camp Coffee Walnut Cookies

Because it is already in liquid form, Camp coffee is very easy to use, as a coffee substitute in many recipes. Including cookies, cakes, this Camp Coffee Ice Cream and different types of icing.

While Camp Coffee Walnut Cookies are very crisp, you can confidently bite into one without the cookie crumbling apart. And the mocha drizzle adds just the right amount of chocolate/coffee sweetness, however, you can easily leave it off if you are watching your sugar intake.

Camp Coffee Walnut Cookies

Since the recipe makes approximately 10 cookies I strongly suggest making a double batch. And take them in to work, to share with your colleagues over morning coffee. Also you can ask if anyone remembers the, oh-so-familiar bottle?

Recipe: Makes 10 Camp Coffee Walnut Cookies

100g/4oz Unsalted Butter – softened to room temperature

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

1/2tsp Camp Coffee  widely available from supermarkets, grocery shops and on line

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

40g/2.5oz Walnuts processed to a ground almond consistency

30g small walnut pieces

Drizzle:

150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee alternatively dissolve 1/2 tsp instant coffee in 1 tsp hot water and allow to cool

1/4 tsp Vanilla Extract

Approx 25mls water

Method: Preheat the oven to 190C/170C fan, gas mark 5, 375F

Making The Coffee And Walnut Cookie Dough

  • First of all line 2 baking trays with non stick silicone mats or baking parchment.
  • In a medium size bowl add the butter, sugar and salt.
  • Whisk/beat until pale and creamy.
  • Add the Camp coffee and vanilla extract. Whisk/beat to combine.
  • Process the 40g of walnuts either in a food processor or mini chopper, until they are finely ground and resemble ground almonds.
  • Add the flour, ground walnuts and walnut pieces to the bowl.
FF Camp Coffee Walnut Cookies
The ground walnuts really add to the nutty flavour and crisp texture of this cookie.
  • Use a spoon to stir and bring all the ingredients together.
  • Divide the mixture into ten and roll into balls.
  • Place the cookie dough balls on to the baking tray.
  • Press down to flatten the balls into discs.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies ready for the oven.

Baking The Cookies

  • Place the baking trays evenly spaced apart in the oven and bake for 13-15 minutes.
  • Turn the baking trays around halfway through baking.
  • The Camp Coffee Walnut Cookies are baked when they are crisp and golden.
  • As soon as the cookies are baked remove the baking trays from the oven and allow them to cool on the trays.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies freshly baked and they smell wonderful 😉

Making the Mocha Drizzle

  • Sift the icing sugar and cocoa into a bowl.
  • Add the Camp coffee and vanilla extract.
  • Next add 20mls of water and stir with a spoon adding the extra water, if needed, to make a thick icing that can be drizzled.
  • Place all of the cookies on a cooling rack that is placed over a large baking tray.
  • Spoon the drizzle into a small disposable piping bag, alternately you can drizzle the icing over the cookies with a spoon.
  • Snip the very end off of the piping bag and pipe zig zag lines across the cookies.

FF Camp Coffee Walnut Cookies

Finally, serve these delicious Camp Coffee Walnut Cookies, once the icing has set, with a drink of your choice. I am especially thrilled that these cookies withstand gentle ‘dunking’. Because in my house, dunking cookies makes them hat extra bit special.

In addition to my family our post lady enjoyed one of these cookies when she delivered a parcel late this morning. I can see these disappearing fast, so next time I’ll make a double batch! Because we encourage sharing here at home baked treats can disappear quickly. And it’s always nice to surprise delivery people with a quick snack.

    Camp Coffee Walnut Cookies

If you have enjoyed this recipe for Camp Coffee Walnut Cookies here are some others you might like too:

Apricot Oat Crumble Cookies

FF Camp Coffee Walnut Cookies
Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

FF Camp Coffee Walnut Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Camp Coffee Walnut Cookies
Caramac Caramel Cookies

Since I start everyday with a cup of tea and a cookie/biscuit (same difference!) these cookies are ideal. And with just enough sweetness to kickstart my body and not too much caffeine to overload my system.

Since we I am a self confessed Cookie Monster, constantly trying new recipes. Although my preference is always for something nutty or with oats, so these Camp Coffee Walnut Cookies are perfect.

Do you have a set way to start your day?

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

 Camp Coffee Club provided me with the Camp Coffee to make this recipe. All views, opinions, content and photographs are my own and may only be reproduced with my permission. Please see my Disclosure Policy.

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Chocolate Vanilla Viennese Finger Biscuits

Chocolate Vanilla Viennese Finger Biscuits sandwiched together with a light, white chocolate ganache. These light, melt in your mouth biscuits are perfect for an Afternoon Tea or morning coffee treat.

FF Chocolate Vanilla Viennese Finger Biscuits

The first time I made Chocolate Dipped Viennese Fingers was an experience, shall we say. It was relatively early on in my blog and in my wisdom I decided to set the dipped Viennese biscuits on a cooling rack!

Most of them stuck. Badly.

Resulting in a kitchen full of broken biscuits where I  managed to salvage just enough for a decent photograph.

FF White Chocolate Ganache Filled Viennese Sandwich Biscuits
Chocolate Vanilla Viennese Finger Biscuits

These light, meltingly delicious Chocolate Vanilla Viennese Finger Biscuits are so yummy and are my wonderful hubby’s favourite.

Starting my day right

Now we all know I am a self confessed Cookie Monster. So are my whole family. When I was younger my Grandad would bring my youngest Auntie, my sister and I a cup of tea, in bed, every morning. And no one made tea like my Grandad. Anyway we would always get three biscuits, which we would swap so that we had our favourites, I still cannot understand the appeal of custard creams, but each to their own.

Chocolate Vanilla Viennese Finger Biscuits

Since I was little, staying in the comfort and security of my grandparents home having biscuits with my morning tea was my routine. It still is. I can miss breakfast and lunch, so long as I’ve had a cup of tea and a biscuit or cookie first thing in the morning. And it is the one thing I would choose to never give up. It is part of my morning routine, so much so, that when I was in hospital last year see here, I would save my packet of 3 biscuits given out with the hot chocolate in the evening, so that I could have them with my morning tea.

Why Homemade Biscuits Are Best

While growing up, although my Grandma was an accomplished cook, I cannot recall her making biscuits. Yet for me, it was the very first skill I mastered in my kitchen. Although these days I tend towards lazy cookies rolled into balls, or scooped with an ice cream scoop. So to actually pipe biscuits, make a ganache and sandwich them together, well that’s a first for me – not the piping, I’ve definitely never made sandwiched biscuits.

I made and baked one batch of my Chocolate Dipped Viennese Fingers and then tweaked the recipe to make a chocolate version. There’s a tiny bit more icing sugar in the chocolate finger biscuits as I wanted to offset any bitterness from the cocoa.

Chocolate Vanilla Viennese Finger Biscuits

Tomorrow morning, I will have a luxury start to my day. A Chocolate Vanilla Viennese Finger Biscuit to accompany my morning cup of tea!

Recipe: Makes 18-24 Chocolate Vanilla Viennese Finger Biscuits

200g/7oz Very Soft Unsalted Butter

60g/5.2oz Icing Sugar – sifted

Pinch 1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

15g Corn Flour – approx 1tbsp

50g/2oz Cocoa Powder

100g/4oz Self Raising White Flour

50g/2oz Plain White Flour

100g/4oz White Chocolate – for dipping the ends of the biscuits

100g/4oz Dark Chocolate – for dipping the ends of the biscuits

For the white chocolate ganache:

100g/4oz White Chocolate

100mls Double Cream

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making And Piping The Viennese Biscuit Dough

  • First of all line 2 baking trays with non stick silicone mats or baking parchment.
  • Whisk the butter until it is very soft and pale – approx. 5 minutes.
  • Add the sifted icing sugar and vanilla extract and continue whisking for 2 minutes.
  • Next sift in the cocoa powder. Whisk for a further 2 minutes until the mixture is a dark, chocolatey brown colour.
  • Sift the corn flour, plain and self raising flour into the bowl.
  • Using a metal spoon mix the ingredients together until the are just combined, with no visible white streaks present.
  • Fit a large piping bag with a large, Wilton #1M star tip.
  • Fill the piping bag with the soft, chocolate biscuit dough.
  • Pipe 3″/7-8cm lengths of biscuit dough on to the lined baking tray.
FF Chocolate Vanilla Viennese Finger Biscuits
Piped Chocolate Vanilla Viennese Finger Biscuits ready for the oven.

Baking The Biscuit Halves

  • Place both trays of piped biscuits in the centre and lower part of the oven.
  • Bake the biscuits for 12 minutes. They will be firm to touch and may have spread a little.
  • As soon as the biscuits are baked remove from the oven and allow to cool completly on the tray.
FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits beautifully baked.

Making The White Chocolate Ganache Filling

  • While the biscuit fingers are cooling make the  chocolate ganache that will be piped on the underside of the fingers for sandwiching together.
  • In a heatproof, microwaveable jug add the white chocolate and double cream.
  • Zap for 1 minute on medium power.
  • Remove from the microwave and stir. If there are still lumps of unmelted chocolate, pop it back in for a further 30 seconds on medium.
  • Stir the ganache until the melted white chocolate is fully mixed into the cream.
  • Whisk the ganache to cool it and continue whisking until the ganache thickens and becomes airy – today it was so warm that I wasn’t able to get the ganache to solidify.
FF Chocolate Vanilla Viennese Finger Biscuits
Whisk the ganache until it is cool and thickened.
  • If the weather is cool the thickened ganache can be scooped into a piping bag with a medium round tip fitted – I poured the ganache into a disposable piping bag, which I then sealed with an elastic band and I placed it into the coldest part of the fridge until it had thickened.

Decorating And Filling The Chocolate And Vanilla Viennese Sandwich Biscuits

  • While the ganache was cooling I melted both the dark and white chocolate in small heatproof, microwaveable bowls.
  • Dip the chocolate fingers into the white chocolate and the vanilla fingers into the dark chocolate. Lay the dipped biscuit fingers on to anon stick silicone mat or baking parchment.
  • Not all of the biscuit fingers will be dipped in chocolate, that’s fine it is nice to have a variety.
  • When the ganache has firmed up to piping consistency, think buttercream, then you are ready to assemble your biscuits.
  • Pipe a line of white chocolate ganache down the length, flat side upper, of one biscuit.
  • Place a similar sized biscuit on top and set aside.
  • Continue until all of the biscuits are sandwiched together.
FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits sandwiched together with ganache.
  • NOTE: Due to the fragile, melting nature of the Viennese biscuits, it is inevitable that some will break. I thoroughly enjoyed ‘taste testing’ the few breakages with our 2 daughters!
  • I ended up with 18 perfectly sandwiched biscuits.
  • Due to the heat I popped all the filled biscuits on to a baking tray and placed them back into the fridge to set, before taking the photographs.

To store place the Chocolate Vanilla Viennese Finger Biscuits into a shallow tin and put in the fridge. With temperatures set to rise over the next few days, assuming they last that long 😉, they will keep for up to 4 days in the fridge.

FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits ooh I bet you go back for seconds!

Serve on a pretty plate, adorned with flowers from the garden. These Chocolate Vanilla Viennese Finger Biscuits are perfect with afternoon tea, or morning coffee.

If you have enjoyed these Chocolate Vanilla Viennese Finger Biscuits here are some other recipes you may like:

Apricot Oat Crumble Cookies

FF Chocolate Vanilla Viennese Finger Biscuits
Apricot Oat Crumble Cookies

Bakewell Shortbread Bars

FF Chocolate Vanilla Viennese Fingers Biscuits
Bakewell Shortbread Bars

Lemon Drizzle Cake Bars

FF Chocolate Vanilla Viennese Finger Biscuits
Lemon Drizzle Cake Bars

Sitting together with friends over a mid morning coffee, or with family for afternoon tea, doesn’t have to be a formal occasion. Yet when a little extra effort is made, for example, adding the rose to the centre of the plate, it really lifts the occasion.

All food should be feasted on and enjoyed, not just eaten for the sake of it (unless circumstances, for example illness, dictate otherwise). Food shared, tastes better and eating with company can be more fun.

Make the most of what’s left of the summer to eat outside. Watching the butterflies, listening to the birds, bees and ruffling leaves of the trees, adds an extra element of fun to our feasting.

Sammie xx

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Oat Chocolate Chip Cookies

So, if you’ve spent a little time on this blog, you’ll know that I am a self confessed Cookie Monster. And cookies are my favourite go to sweet treat. Perhaps that’s why there are 21 cookie recipes on here! Anyway I try to keep on the oat/nut/fruit side of things but I craved CHOCOLATE! So I caved and made these unbelievably good Oat Chocolate Chip Cookies.

Oat Chocolate Chip Cookies

They are so good!

Oat Chocolate Chip Cookies

Oh yes I did. I totally stacked a piles of these very yummy Oat Chocolate Chip Cookies. Because what’s better than one cookie? A whole stack of them!

So there you go, that’s my kind of maths.

Also adding oats to cookies does two important things; it nudges them slightly more toward the healthier end of the nutritional spectrum and it gives them a wonderful, chewy, almost nutty flavour.

Oat Chocolate Chip Cookies

A Family Of Cookie Lovers

While you all know how much I love and adore my family. I have the best hubby in the world, who has all but given up his office, so that I can store baking equipment. Bundt tins take up a lot of room you know! Also there’s my Star and Snugs, our two gorgeous girls who, help me so much. Whether it’s cooking dinner, cleaning, vacuuming and much more. Last but definitely not least is our little man, who isn’t so little anymore so I’ll call him by his best friends nickname, Bob. He is growing into a loving and strapping lad who is always ready to help, especially fixing things. And Bob has definitely inherited his paternal Grandad’s capability with his hands.

So you see I love them all – but – they also are cookie monsters. Which is fine I make food to be eaten, except out of this batch of 18 cookies I only ate 1. It didn’t help that I’d spent a few days in bed (see here ) after making these. While I appreciate that they bring me cups of tea, however, as I’d ordered some shortie biscuits, which I love, they brought those with my hot drink. So it was only a few days later, when I was able to venture downstairs that I realised they’d all gone!

A stack of Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies

I was sad for a teeny tiny moment and then very thankful and flattered that my lovely family had enjoyed them so much.

Family, My Biggest Supporters

Since they are my biggest supporters, along with extended family, it really gives me a warm, fuzzy feeling inside knowing I’ve made them something that they  have really enjoyed. Although, being stuck in bed is not fun, knowing there is a tin full of cookies downstairs in the kitchen, helps me to feel that I am more present, than in reality I am.

Recipe: Makes 16-18 Oat Chocolate Chip Cookies

225g/8oz Soft Light Brown Sugar – I used Billingtons

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

175g/6oz Plain White Flour

100g/4oz Plain Rolled Oats – not quick cook

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Milk Chocolate Chips or Chunks

50g/2oz Dark Chocolate 70% cocoa

Method: preheat the oven to 170C/150C fan, gas mark 4, 350F

Making The Oat Cookie Dough

  • First of all, line 3 large baking trays with baking parchment.
  • Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
  • Sift in the flour, bicarb. salt and add the oats.
  • Add the chocolate chips.
  • Fold all the ingredients together until you have uniform cookie dough.
  • Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
FF Oat Chocolate Chip Cookies
Cookie dough balls.
  • With slightly dampened fingers (it stops the cookie dough sticking to them), press down on each ball to flatten slightly.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies ready for the oven.

Baking The Oat Chocolate Chip Cookies

  • Place the baking trays in the centre and lower parts of the oven. I rotate mine halfway through baking.
  • Bake for 15-20 minutes. The cookies are baked when they have spread out and are golden brown.
  • As soon as the cookies are baked remove the cookies from the oven. Because they will still be very soft, leave on the baking tray to cool and set.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies baked and cooling on the tray.

 

  • As soon as they are cooled lift each cookie free of the baking parchment, use a palette knife to slide underneath the cookie first. Place the cookie back on the baking parchment.

Adding The Dark Chocolate Swirl

  • In a heatproof, microwaveable bowl add the chopped/broken up dark chocolate.
  • Zap for 20 seconds in the microwave stirring after each heating session. When the chocolate is almost melted remove from the microwave and continue stirring until fully melted.
  • Pour the liquid chocolate into a small disposable piping bag.
  • Snip the very end of the piping bag off, creating a small hole.
  • Pipe swirls onto each of the cookies. Use all of the chocolate up, simply pipe over the swirls again.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies with swirls of dark chocolate.
  • Set the cookies to one side to allow the chocolate to cool and set.
  • As soon as the chocolate is set, pop the kettle on, invite a neighbour round and spend some time chatting over a cup of coffee and delicious Oat Chocolate Chip Cookies.

In the United States and Canada where my friend Liz lives, they carry out cookie exchanges during the holiday season – usually from Thanksgiving through to Christmas. I love that idea! Baking up batches of cookies, sharing, swapping, making new friends, remembering old friends. Liz is an amazing cook and her attention to detail always leaves me impressed.

What do you think, should we have a cookie/biscuit exchange here?

Not because it’s ‘another American custom’ simply because it’s a great idea?

If you have enjoyed these Oat Chocolate Chip Cookies you may also like these:

Double Chocolate Nut Spelt Cookies

Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

Caramac Caramel Cookies

FF Oat Chocolate Chip Cookies
Caramac Caramel Cookies delicious chewy bites of nostalgia.

Rolo Chocolate Cookies

FF Oat Chocolate Chip Cookies
Rolo Chocolate Cookies chewy bites of cookie heaven.

Thank you to everyone who reads this blog. I really do appreciate you. It’s been wonderful seeing all the bake photos that you have been putting up on Twitter and Instagram. Please keep them coming and if you every have any questions about a particular recipe, either leave a comment, or probably for a quicker response send me a Tweet.

We have a three day bank holiday weekend coming up. So, whatever your plans, I hope that they involve lots of smiles, laughter, fun and feasting with friends, family and neighbours.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Caramac Caramel Cookies

Hello and thank you for stopping by. I may have a huge teeny tiny confession to make. I love Caramac! Nothing wrong in that except after I’d seen some some amazing Caramac Cupcakes over at Janes’s Pattiserie I asked my Hubby to pick up a few bags of Caramac buttons for ‘baking’. And after I’d eaten all of them my friend bought me some more AND I ate those!! So you can imagine my family’s relief when I finally got around to baking these oh-so-good Caramac Caramel Cookies.

FF Caramac Caramel Cookies

Caramac love

If you haven’t tried Caramac before, they are a bit like white chocolate with a hint, just a hint of caramel flavour. When I was younger and even still today, I had to be careful how much chocolate I ate as it triggers migraines in me. Caramac bars were my go-to alternative. I had ‘almost’ forgotten about them, until Jane posted her cupcakes!

Buttons! You can buy Caramac buttons now.

And the rest as they say is history. Because everyone knows chocolate buttons taste better than a bar. They fit so nicely in my mouth and are just the best with a hot cup of tea. Finally, you now you know how I became hooked on Caramac again!

FF Caramac Caramel Cookies
Caramac Caramel Cookies

Although I used Caramac bars to melt and drizzle over these utterly perfect Caramac Caramel Cookies. Because I simply couldn’t bring myself to use the buttons. I will do, just taking things one step at a time.

FF Caramac Caramel Cookies

These light, chewy cookies are a caramel lovers dream. The brown sugar in the cookie dough, along with the butterscotch chips, give these cookies an underlying caramel flavour, will bursts of absolute caramel. While melted Caramac drizzled on top adds an extra creaminess that completely rounds the flavours out and makes these Caramac Caramel Cookies so good.

Absolutely perfect for Caramac lovers, chocolate haters/avoiders and Cookie Monster’s like me!

Recipe: Makes 20 Caramac Caramel Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Toffee/Butterscotch baking chips

120g 4 X Caramac Bars for the drizzle – use can use buttons if you prefer

Method: Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Making the cookie dough

  • First of all line 3 large baking trays with baking parchment.
  • Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
  • Sift in the flour, bicarb. and salt.
  • Add the toffee/butterscotch chips.
  • Fold all the ingredients together until you have uniform cookie dough.

Shaping and baking the cookies

  • Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
FF Caramac Caramel Cookies
Space the cookie dough balls apart as they spread whilst baking.
  • Using clean, slightly wet hands squish the cookie dough balls fairly flat. They should be about 1cm thick.
FF Caramac Caramel Cookies
This ensures that they bake evenly as they spread.
  • Place the baking trays in the middle and lower parts of the oven and bake the cookies for 15 minutes exactly.
  • As soon as the baking time has elapsed remove the cookies from the oven and allow to cool completely on the baking trays.
FF Caramac Caramel Cookies
Caramac Caramel Cookies still soft when baked, they firm up on cooling.
  • Once the Caramac Caramel Cookies have cooled they are ready for their Caramac drizzle.

Adding the Caramac drizzle

  • Break up the Caramac bars and place in a heatproof, microwaveable bowl.
  • Zap the Caramac in 30 second spurts until it starts to melt, stirring in between each zap!
  • When the Caramac is half melted (mine took just over 1 minute), remove from the microwave and stir until it is all melted.
  • Using a teaspoon, drizzle the melted Caramac over the cooled cookies.
FF Caramac Caramel Cookies
Caramac Caramel Cookies I do love a production line!
  • Leave the cookies to set.

These Caramac Caramel Cookies will keep for 5 days in an airtight container – if they last that long 😉.

FF Caramac Caramel Cookies
Caramac Caramel Cookies

While Caramac bars and buttons are available in most supermarkets and local grocery shops, the buttons were bought from Asda. This IS NOT a sponsored post I just want to make sure that you can get hold of these delicious buttons to try – I take no responsibility for anyone who becomes hooked on them – they are very more-ish!!

Because we always have cookies in our house, I start most days with a cup of tea and a cookie. Also, if I am late eating breakfast or miss it completely (I do try not too), then I have enough energy to keep me going. And it’s always nice to have something on hand to offer visitors when they pop in.

Are you a Cookie Monster? Do you have a favourite cookie recipe?

If you happily munched your way through this recipe for Caramac Caramel Cookies, here are a few more you might like to try:

Chocolate Monster Mini Egg Cookies

FF Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies perfect for every Cookie Monster, including me!

Cherry Bakewell Cookies

R Cherry Bakewell Cookies
Cherry Bakewell Cookies if you fancy a change from chocolate?

Rolo Chocolate Cookies

FF Rolo Chocolate Cookies
Rolo Chocolate Cookies soft and chewy bites of chocolate heaven.

If you you do have any favourite cookie recipes, please share them in the comments section and I’ll give them a try!

Reading your comments is one of the greatest pleasures of having this blog. Thank you for taking the time to write them and please keep them coming? Don’t forget to tag @sammiefeasting in on Twitter/Instagram with your makes and bakes? Another great part of having this blog!

Have fun cooking and baking in your kitchens and remember food always tastes better when it’s shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written consent of the owner. Please see my Disclosure Policy

 

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Rolo Chocolate Cookies

Ooh I am so excited to share this recipe with you. And, I may have just found the perfect chocolate/caramel cookie! Meet my Rolo Chocolate Cookies.

Since I have been wanting to make these cookies for absolutely ages, I  finally got round to it yesterday, while I was also baking my Chocolate Orange Citrus Bundt Cake.

Homebaked Cookies

While using the recipe from my Monster Mini Egg Cookies as a starting point, I jiggled things about a bit. Especially changing from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. Resulting in my humble opinion, the best soft chocolate cookie that I’ve made so far!

R Rolo Chocolate Cookies
Rolo Chocolate Cookies unbelievably good.

Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!

Instead, the difference is that I know exactly what has gone into these cookies and their smell as they are baking. And as you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.

R Rolo Chocolate Cookies
Rolo Chocolate Cookies they really are as good as they look!

Because I am a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. Exactly the type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.

Chewy, ooey and gooey.

Yep I know that sounds like cartoon characters 😉.

So, if you like chocolate cookies, you’ll love these Rolo Chocolate Cookies.

Recipe: Rolo Chocolate Cookies makes 18-20

225g/8oz Soft Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter- at room temperature

1Tsp Vanilla Bean Paste – I use Nielsen-Massey if you don’t have any paste you can substitute 2tsp of vanilla extract

1 Large Free Range Egg – plus 1 Large Free Range Egg Yolk

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt

4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!

Method: Preheat the oven to 170C/150C fan, gas mark 3, 325F

Making The Rolo Chocolate Cookie Batter

  • First of all place the sugar and butter in a large bowl and whisk for 5 minutes until pale and creamy. Importantly whisking for 5 minutes and then again after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla bean paste and the eggs and continue whisking for a further 5 minutes.
R Rolo Chocolate Cookies
This is how pale you need the whipped eggs, butter and sugar to be.
  • Sift in the cocoa, flour and sodium bicarbonate into the bowl.
  • Add 4 packets of Rolos.
R Rolo Chocolate Cookies
Everything in the bowl ready to become Rolo Chocolate Cookies!!

Portioning The Cookies On The Baking Sheet

  • Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
  • Line 3 baking trays with baking parchment.
  • Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
  • Top each cookie with a single Rolo.
R Rolo Chocolate Cookies
Top each mound of cookie dough with an extra Rolo.

Baking The Rolo Topped Cookies

  • Bake the cookies in the centre of the oven for exactly 15 minutes.
  • The cookies will still be very soft after the baking time has elapsed.
  • As soon as the cookies are baked remove from the oven and allow to cool completely on the baking tray.
R Rolo Chocolate Cookies
Rolo Chocolate Cookies cooling on the baking parchment lined trays.

Cookie Love

Once cooled store the Rolo Chocolate Cookies in an airtight container. It is important to separate each layer of cookies with baking parchment. Because these cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.

I tell you this from experience 😉.

R Rolo Chocolate Cookies
Rolo Chocolate Cookies a delicious combination of chocolate and caramel in a cookie.

Also, if you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.

If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!

In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!

So, can you keep chocolate in the house without it constantly ‘calling to you’?

If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:

Chocolate Monster Mini Egg Cookies

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies a delicious treat.

Cherry Bakewell Cookies

R Cherry Bakewell Cookies
Cherry Bakewell Cookies if you fancy a change from chocolate?

Bakery Style Soft Triple Chocolate Cookies 

FF Rolo Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. Since I really enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy

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Chocolate Monster Mini Egg Cookies

Since Easter is fast approaching I decided to take advantage of the range of chocolate eggs available and bake with some. These Chocolate Monster Mini Egg Cookies are the perfect large cookie. Soft, chewy, buttery cookies with whole Smarties mini eggs baked into the batter.

FF Chocolate Monster Mini Egg Cookies

I am thoroughly enjoying the lead up to Easter this year. Especially as last year I was unwell and in hospital over Easter, see Living With Seizures which really sucked. Although I still have seizures every day, at least I am at home, with my family.

Baking up a treat

Baking these Chocolate Monster Mini Egg Cookies is a great way to share with our children, nephews, nieces, family and friends. I love seeing the excited look of anticipation. What has mummy baked today. Also, in spite of my health issues, it gives me real joy to see the pleasure a treat brings to someone else.

Smartie Chocolate Monster Mini Egg Cookies
Watch out, these Chocolate Monster Mini Egg Cookies are very tempting!

As well as these delicious cookies, Smarties mini eggs have also made there way into Chocolate Mini Egg Brownies so I am definitely feeling the mini egg love this Easter!

I absolutely love Cadburys mini eggs and may well have polished of a packet or three whilst in hospital last year! They will feature in a recipe I have planned, but the colours of the Smarties mini eggs really grabbed my attention. Especially as they keep their shape while baking, yet soften a little. Resulting in a combination that works beautifully in this cookie recipe.

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies perfect for every Cookie Monster, including me!

If you are a regular reader of this blog, you will know that I am a self confessed Cookie Monster. While I find no shame in admitting this, you should know this recipe makes 12 Chocolate Monster Mini Egg Cookies. Absolutely perfect for cookie lovers like me!

Mindful of moderation

Due to their size these cookies are most definitely not a one bite and they’re gone. In fact I had one for my lunch today with a hot cup of tea and I have to say, I was one very happy bunny (see the Easter pun there 😉).

Obviously these are intended as a treat and that’s part of the reason I give so much of my baking away. It wouldn’t be very healthy if we ate all of every batch of say Marshmallow Frosted Mango Cupcakes that I bake.

So by sharing the love, I also share the calories, that are balanced out in our home with lots of fruit and vegetables.

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies a delicious treat.

Recipe: Makes 12 Chocolate Monster Mini Egg Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt

2 Packets Smarties Mini Eggs (2x100g)

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F

Making the cookie dough

  • First of all, place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
Smartie Monster Mini Egg Cookies
This is how light and fluffy the mixture should look now.
  • Sift in the flour, bicarb. and salt.
  • Add both packets of Smarties mini eggs
  • Fold all the ingredients together until you have uniform cookie dough.

Shaping the cookies

  • Using an ice cream scoop, scoop mounds of cookie dough onto baking parchment lined baking trays.
Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookie dough mounds.
  • I place 4 scoops per baking tray as these cookies do spread.
  • With clean damp hands, use your fingers to press down and flatten the mounds.
Smartie Chocolate Monster Mini Egg Cookies
These cookies are ready for the oven!

Baking The Chocolate Monster Mini Egg Cookies

  • Place the cookies in the preheated oven and bake for exactly 15 minutes.
  • Once baked the cookies will be golden but still very soft. Remove from the oven and let the cookies cool completely on the baking tray. The cookies harden on cooling.
  • When cold store in an airtight container for up to 5 days. There is no way that they ever last that long in our house!!
Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies

These Chocolate Monster Mini Egg Cookies are utterly irresistible and so satisfying to eat, due to their size.

They are sure to be a hit with whoever you share them with.

If you have enjoyed making these Chocolate Monster Mini Egg Cookies here are some more cookie recipes:

Golden Egg Chocolate Sponge Cake

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake

Vanilla Mini Egg Nest Cupcakes

FF Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes

Chocolate Mini Egg Sponge Cake

FF Chocolate Mini Egg Sponge Cake
Chocolate Mini Egg Sponge Cake

If you make any of these, or my other recipes I’d love to know how you get on. Please leave a comment and/or post a photo on Twitter/Instagram? I love seeing your makes and bakes.

Wishing you all a very happy and healthy Easter.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Also entered for the month of March Simply Eggcellent over at Belleau Kitchen

simply eggcellent linky

 

 

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