Afternoon readers! As you may be aware, last month I joined a scheme called ‘Foodie Penpals’, sending packages to someone you don’t know, and receiving a parcel from someone else. It’s amazing really. For my package, I decided I wanted to make some cookies, as usually, everyone loves a) Chocolate and b) cookies.
Of course, the perfect opportunity to advance through the Mary Berry Baking Bible!
- 200 g plain chocolate (39% cocoa solids)
- 50 g butter
- 397 g condensed milk
- 225 g self-raising flour
- 65 g milk/white chocolate buttons
- Line 3 trays with baking paper; break up the chocolate and gently melt along with the butter in a bowl set over a saucepan of gently simmering water, stir occasionally.
- Stir in the condensed milk, take off the heat and leave to cool.
- Mix in the flour and the chocolate buttons; chill the mixture in the fridge until firm enough to handle.
- Pre-heat the oven to 180C/fan 160C/gas mark 4.
- Place large tablespoon amounts of the chocolate mixture, spaced well apart on the baking trays. I baked one at a time instead of arranging them on different shelves. Bake for 15-20 minutes.
- They should still look soft and glisten when ready, remove carefully with a palette knife and leave to cool on a wire rack.