COOKIE FEVER
3 tempting cookie recipes for you to try:
You will need:
1 pack of Jane Asher Chunky Chocolate Cookie Mix
50g (2oz) butter/margarine
30-45ml (2-3 tbsp) of water
For Cookie Pops:
75g (3oz) milk chocolate (melted)
Handful of hundreds and thousands
8 wooden lolly sticks
For Cookie Sandwiches:
Raspberry jam
METHOD:
Please note that cooking appliances vary.
These instructions are given as a guide.
Preheat oven to 190°C (170°C for fan assisted ovens)/375°F/Gas mark 5.
Blend together the contents of the cookie sachet with 50g (2oz) of butter/margarine.
Add 30-45ml (2-3 tbsp) of cold water and mix together to form a dough.
Divide the dough into 24 equal pieces and roll into balls and place the balls onto a baking tray leaving room for the cookies to spread.
Bake in centre of the oven for 12-15 minutes until golden brown but still soft (cookies will harden as they cool).
Remove the cookies from the oven.
For the Cookie Pops:
1. Whilst the cookies are still warm, immediately insert the lolly sticks halfway into the side of 8 cookies.
2. Allow to cool completely
3. Spread the melted chocolate evenly onto one side of the cookies.
4. Before the chocolate sets sprinkle the hundreds and thousands to make a face on each of the cookies.
5. Allow to set completely.
For the Cookie Sandwiches:
Once the remaining 16 cookies have cooled spread the jam over the flat side of half the cookies and use the remainder to place on top to make a sandwich.
Fruit and Nut Cookies:
A tasty fruit and nut chocolate chip cookie recipe for you to try:
You will need:
1 pack of Jane Asher Chunky Chocolate Cookie Mix
50g (2oz) butter/margarine
30-45ml (2-3 tbsp) of water
50g (2oz) dried mixed fruit
50g (2oz) roughly chopped hazel nuts
METHOD:
Please note that cooking appliances vary.
These instructions are given as a guide.
Preheat oven to 190°C (170°C for fan assisted ovens)/375°F/Gas mark 5.
Blend together the contents of the cookie sachet with 50g (2oz) of butter/margarine.
Stir in 50g (2oz) dried fruit and 50g (2oz) chopped hazelnuts.
Add 30-45ml (2-3 tbsp) of cold water and mix together to form a dough.
Divide the dough into 12 equal pieces and roll into balls.
Place the balls into a baking tray leaving room for the cookies to spread.
Bake in centre of the oven for 12-15 minutes until golden brown but still soft (cookies will harden as they cool).
Remove the cookies from the oven and allow to cool.
