6 Jun 2010

m&m's cookies

There is nothing better than a melt and mix recipe especially for cookies. So often there is a craving for cookies but there is also a stream of laziness. Not that I am against biscuits and cookies that require me to cream the butter and sugar, but sometimes I feel there is no need to work so hard for that small craving.

Baked some gingernuts and whipped up some berry mousse on the Thursday for my food tech practical and just changed the cookie recipe to make an m&m's version.

On a note, let these chill for at least 1/2 - 1 hour so it has time to firm. If not, the cookies will spread too much when being baked.

Good luck to those who have mid years this week! Yes, you nerdy science students and future accountants :)

m&m's cookies
adapted from some food tech textbook

180 degrees Celsius conventional oven /
150 degrees fan forced

makes 26 cookies
  • 60 grams unsalted butter
  • 1/3 cup caster sugar
  • 2 tsp golden syrup
  • 1/2 tsp bicarbonate soda, dissolved in 2 tsp water
  • 1 egg
  • 1 cup self-raising flour
  • 1 Tb dutch process cocoa
  • over 1/4 cup m&m's or your favourite chocolate roughly chopped
    (add more if you like)
1. Melt butter, sugar and golden syrup together in a small saucepan. Remove from the stove.

2. Add the dissolved bicarbonate of soda, mix well and allow to froth and then cool.

3. Sift the flour and cocoa. Add the m&m's and stir to combine the flour and cocoa.

4. Stir the beaten egg into the cooled butter mixture and pour into the flour to form a soft dough.
5. Refrigerate for about 1 hour or until the dough is firm to touch.

6. Roll into small balls (approx. 1 Tb of dough per ball). Place on lined trays, spacing them well and flatten with your index and middle finger.

7. Bake for 10 - 15 minutes. (Play with the baking times as each minute passes, the cookie becomes more crispy.)
8. Allow the biscuit to cool on the tray, remove carefully and store in an airtight container when completely cold.