Saturday, 29 June 2013
One of my favourite games to play is called Candy Crush. You have to match different coloured candies in groups of three, and there are different challenges to meet in each level. I find it quite addictive really.
I wanted to bake some cookies today and use up some bits and bobs which needed using. Some chocolate covered crispie cake and cupcake decorations. You could just use crisp rice cereal if that's all you have.
I also used some crushed digestive biscuits for a part of the flour. You will want them very fine. I used my stick blender which has a mini food processor attachment. (I am awfully fond of that attachment. I use it a lot!)
Into them as well went semi sweet chocolate chips, and then I shaped them into balls and pressed them into my whoopie pie tin, which I have found to be largely not that good for use as a whoopie pie tin, but which works really well with these types of biscuits. (cookies)
I partially baked them, basically just until they were set and beginning to brown. I then removed them from the oven and threw some mini marshmallows on top, returning them to the oven for a further few minutes to melt the marshmallows and finish the cookies off.
I pushed some cut up green and blacks dark milk chocolate into the melted marshmallow along with some fudge bits when I took them out of the oven for the final time. The heat from the cookie melted the choclate beautifully and once they were completely cool . . . the chocolate held the fudge bits in place as well.
All in all . . . these were quite, quite satisfying . . . I named them Candy Crush Cookies after my favourite game, because just like the game, these are also very addictive!
*Candy Crush Cookies*
A bit of this and a bit of that makes for one really tasty cookie! Bet you can't eat just one!
1/2 cup butter, softened
3/4 cup soft brown muscovado sugar
1 large free range egg
1 teaspoon vanilla
1 1/3 cups plain flour
3/4 cup digestive biscuit crumbs, about 12 (can use graham cracker crumbs)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 container of chocolate covered crispie cake sprinkles
(about 1/2 cup)
one bar green and blacks chocolate, or other
good quality chocolate, coarsely chopped
mini fudge chunks
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a whoopie pie tin very well. Set aside. (If you don't have one of these you can just shape into balls and flatten them slightly on a buttered baking sheet, but they won't look the same. They will spread more and be flatter.)
Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Whisk together the plain flour, baking powder, salt and biscuit crumbs. Stir into the creamed mixture. Stir in the chocolate chips and crispie sprinkles. Shape into large balls the size of a walnut. Place one into each recess in the whoopie pie tin. Press down lightly.
Bake in the preheated oven for about 8 minutes. Remove from the oven. Drop some marshmallows into the centre of each. Place back in the oven and cook for 4 to 5 minutes longer, until the marshmallows have begun to turn golden and melted. Remove from the oven. Drop a few bits of chocolate on top along with some fudge chunks, Pressing them down slightly. Allow to stand in the pan for about 10 minutes before loosening with a sharp knife and and removing to a wire rack to finish cooling completely.
Re-butter the pan and repeat with the remaining cookie dough.
Store in an airtight container.