The chocolate girl

Chocolate orange and cranberry cookies.

These are delicious, chocolate orange chunks, with a hint of cranberry. Perfect for the festive season or as a treat anytime of the year.

Makes about 16

Recipe

1 small egg

75g (3oz) dried cranberries

250g (9oz) Terrys chocolate orange segments.

250g (9oz) butterlicious original spread or similar brand

50g (2oz) caster sugar

100g (4oz) soft light brown sugar

2 teaspoons natural vanilla essence

300g (11oz) plain flour

1 teaspoon baking powder

Method

Line 2 baking sheets with non-stick baking parchment. Set the oven to 170C, 340F, Gas 3. Crack the egg into a cup and lightly whisk with a fork. Roughly chop the chocolate orange segments into chunks.

Put the spread, caster sugar, brown sugar and vanilla essence in a bowl and beat until light and fluffy. Beat in 2 tablespoons of the egg, discard or freeze any leftover.

Put a sieve over the bowl, add the flour and baking powder then sift in. Add the cranberries and the chocolate orange chunks and stir well to bind together.

Divide the mixture into approximately 16 pieces, each weighing 50g (2oz). Roll into balls, then flatten slightly into rounds and arrange evenly spaced on the prepared baking sheets.

Bake for about 12-15 minutes or until pale golden and the centres feel soft. Leave to cool for 5 minutes then transfer to a wire rack. Serve warm or cold.

Note

Measure the egg carefully and don't be tempted to add more or the cookies will spread too much. A cookie, unlike a biscuit should be crisp on the outside and soft in the middle - even when cold.

Comments

Popular posts from this blog

Cake pops. These are fun, quick and easy. They are great for kids parties and by putting them in cake pop bags, they can take the place of the hastily serviette wrapped birthday cake in the party bag. You will need either a silicone cake pop tray or an electric 3 in 1 cake maker. Ingredients 120g/4oz cake margarine 120g/4oz caster sugar 2 eggs 120g/4oz self-raising flour few drops of vanilla essence tablespoon warm water 200g chocolate of your choice selection of sprinkles and edible glitter cake pop sticks Method Prepare either your silicone or electric cake pop maker, as to the manufacture's instructions. Preheat the oven to 180oc/350oc/Gas mark 4, if using a silicone tray. Sieve the flour, then using an electric whisk, cream together the cake margarine and caster sugar, until a light cream in colour. Add one egg and beat in, follow by a tablespoon of flour, then beat in the other egg. Scrape down the bowl, using a spatula or...

Musical lover's chocolate celebration cake. This two-tier celebration cake is perfect for a musical themed birthday party. I have painted the names of the musicals on the board with food colour but an easier option would be to order the musical logos with an online company which produces edible cake toppers. Ingredients for bottom tier This tier is a 10" chocolate Victoria sponge 454g/1Ib margarine 454g/1Ib caster sugar 8 eggs 400g/14oz self-raising flour 55g/2oz cocoa powder 1 tablespoon warm water Method Preheat oven to 180oC/fan oven 160oC/350F/Gas mark 4, then grease and line, three 10" round tins. Sieve the flour and cocoa powder together into a bowl, then crack the eggs into a jug and whisk lightly with a fork. Place the margarine and caster sugar into a mixing bowl, cream together using an electric whisk. Then beat in some of the egg, then afterwards mix in a tablespoon of the flour cocoa powder mix, to try and avoid curdling, ca...

Two tone crispy cakes. These are quick and easy and the kids will love them. Why not get them involved, they're perfect for a rainy afternoon activity! Ingredients White layer 55g/2oz butter, plus extra for greasing 1 tbsp golden syrup 150g/5oz white chocolate, broken into small pieces 55g/2oz toasted rice cereal Dark layer 55g/2oz butter 2 tbsp golden syrup 120g/4oz plain chocolate, broken into small pieces 75g/two and a half ounces, toasted rice cereal Method Grease a 20cm/8" square cake tin and line with silicone paper. To make the white layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the white chocolate to the melted butter and stir until melted, then add the golden syrup and stir in. Remove from the heat and stir in the rice cereal until it is well combined. Press into the prepared tin and smooth the surface. Set aside. To make the dark layer - melt the butter in a bowl...