Malted Chocolate Crunch Recipe.
- 8oz ~ 225g digestive biscuits magimixed or bashed in a plastic bag with a rolling pin
- 4oz ~ 100g Butter
- 3 Large Tablespoons of Golden Syrup
- 2oz ~ 50g Ovaltine
- 6-8oz or 175-225g Cooking chocolate
- Line a small swiss roll tin with cling film
- Melt butter and syrup, then add ovaltine and biscuits
- Pour into tin and flatten
- Melt cooking chocolate in bowl over boiling water or microwave
- Spread chocolate evenly over mixture, I like to sprinkle choc chips and white chocolate mice on the top of mine.
- Allow to cool
- Pull out crunch, take off cling film and cut into squares.
Yay! I actually made something different today that doesnt resemble a Muffin or a fairy cake lol…
- 90g / 3oz / 1/3rd Cup Unsalted Butter
- 90g / 3oz/ 1/2 Cup Soft Brown Sugar
- 90g/ 3oz/ 1/4 Cup Golden Syrup
- 60g/ 2oz/ 2 tablespoons black treacle
- 250g / 8oz / 2 cups self raising flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- Preheat oven to 180 degrees C 350 degrees F Gas 4
- Butter 2 baking sheets (I used 2 sheets of baking paper instead)
- Put butter, sugar, syrup and treacle into a saucepan, stir over a gentle heat until melted.
- Cool slightly
- Sift flour, bicarbonate of soda, ginger and spice into a bowl, make a well in the centre, then pour in the syrup mixture
- Mix well to form a soft dough
- Weigh dough into 15g (1/2oz) pieces, or divide into walnut sized pieces.
- Roll pieces into smooth balls, place on baking sheets, spacing well apart, flatten each ball to form a neat round.
- Bake in the oven for 15 minutes until very lightly browned.
- Remove the buscuits from the oven, allow to cool for 2-3 minutes on the baking sheets, then remove to a wire rack to cool completely, as the biscuits cool they will become very crips.
Makes approx 30
Recipe courtely of “The Book of Biscuits” by Pat Alburey – ISBN 0-86101-282-8
For the Base:
- 225g (8oz) Plain Flour
- 100g (3 1/2 oz) Caster Sugar
- 1 Tsp Baking Powder
- 2 Tsp Ground Ginger
- 150g (5 1/2 oz) Butter, cut into cubes
For the Icing:
- 150g (5 1/2 oz) Butter
- 60ml (2fl oz) Golden Syrup
- 300g (10 1/2 oz) Icing Sugar, Sifted
- 2 Tbsp Ground Ginger
- Preheat the oven to 180 degrees C/ 350 degrees F / Gas Mark 4
- Line a deep-sided 18 x 27 cm (7 x 10.5″) shallow baking tin with baking parchment
- To make the base, put the flour, sugar, baking powder and ginger into a food processor. Pulse several times to combine then add the butter. Process for about 30 seconds, or until the mixture resembles breadcrumbs. This can also be done by hand. Press the mixture evenly into the tin and level off, using the back of a spoon.
- Bake for 20-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
- To make the icing, put the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a further 1-2 minutes, stirring constantly until smooth. Remove from the heat and pour over the base. Leave to set. Remove from the tin and cut into squares or triangles to serve.
Recipes extracted from the book “Cookies” – ISBN 978-184537-681-9
I made these tonight for my daughter, she had a few friends round 🙂 Needless to say, there are none left lol
1/2 cup (1 stick) / 4 ounces butter, softened
1 cup / 6 ounces light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups / 8.75 oz cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet white & Milk chocolate chips
||Preheat oven to 300 degrees F / 150 degrees C / Gas Mark 2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
||Beat in the egg and the vanilla extract for another 30 seconds.
||In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
||Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
|| 24 cookies