Takes the biscuit (Toffee Crunch Cookies)

I’m not really a biscuit person.  The biscuit is not one of my (many) vices.  I have loads of packets of biscuits in the house half opened because the boys are actual biscuit addicts.  Mitch can sniff out a custard cream from twenty paces and I think his first word was bourbon.  I’ve never really gone for them myself though.  They’re always a bit dry, a bit crispy, a bit sweet or not sweet enough, have that weird cream icing stuff which is just yack.   Not for me.  But because the kids are biscuit lovers I have endeavoured to find a good recipe to make them at home on the premise that a) homemade is pretty much always healthier than shop bought and b) it is a perfect wet weather activity to do with a tot.  Small people love squidging together biscuit dough – and stuffing it raw into their gobs.

As an avid recipe finder and researcher I came across a variant of this recipe yesterday and was intrigued by it so tried it straight away.   As ever, I made a few tweaks and by and large it was amazing.  Even the fact that I knew that Mitch had squidged the biscuits together whilst coughing copiously and with a slug trail of snot leaking perpetually out of his nose, didn’t stop me relishing a couple (what the heck, the little harbinger of germ-doom has already infected me with every pre-school snot borne virus in living memory, what’s a bit more cross contamination).  Then a couple more in the afternoon.  And a couple more in the evening. And a ……. oh bugger the tin is empty.  Now I wasn’t 100% happy with the results of the biscuits.  Well, I was happy with the taste clearly (oink oink) but they stuck like a bastard to the baking tray.  My husband will testify to the fact that when something doesn’t go right in the kitchen I get really cross.  We are talking twatting things accross the kitchen kind of cross.  The kind of cross that makes you red faced and slightly tearful.  So yesterday when my beautiful cookies stuck to the baking tray I managed to restrain myself from shouting at my snot-faced mini-assistant that maybe, just maybe, his ‘greasing the baking tray’ skills weren’t quite up to scratch and did the mature thing instead and wanged the half stuck biscuit across the kitchen.  I actually get really stonkingly cross at very little (husband excepted) but cooking cock ups really get my goat.  Good thing they don’t happen too often.

So today I  made another batch, recipe amended slightly and without the pestilent partner.  Perfection.  I actually mean that.  I think this is the perfect biscuit.  It’s crunchy yet chewy, sweet but not cloying and just bloody all round delicious.  The rice krispies just add a really nice crunchy chewiness you wouldn’t expect.  Really delicious.  A bit too nice in fact because I have actually lost count of how many I have eaten now and I am considering sacrificing my prawn stirfry dinner for a biscuit based diet instead.

This time the biscuits didn’t stick at all but I would say that you need to grease the baking trays really well or use a silicone tray liner and let the biscuits cool for 90 seconds and then remove them judiciously with a palette knife or fish slice and pop them on a wire rack to completely cool.

Seriously – you need to make these biscuits.  I make no apologies for the amount of sugar that they contain or any claims of their health giving properties.  They’re a treat and both you and your own snotty sproglets will love them.  PS  please tell winter to do one and take its germs with it please

Toffe Crunch Cookies – Recipe

100g butter or marg (I used Stork)

100g soft light brown sugar

175g self-raising flour

25g rice krispies

3 tbsp golden syrup

To decorate toffee/butterscotch pieces  (optional)

Method

I used my Kitchen Aid to make mine – but as ever you could use a food processor, hand mixer or just your good old hands.  Toddler assistance is optional but encouraged.

Heat oven to 140c (for fan ovens – bit more for normal) and grease copiously a couple of baking trays.  This mixture makes about 14 cookies.

Cream the butter and sugar in the mixer until light and fluffy.  Add the flour and rice krispies and blitz again.  The mixture really looks pretty crumb-y at this point.  Add the 3 tbsp of golden syrup and give another quick mix until it binds together.  Turn off mixer and squidge the cookie dough together a bit.

Using a normal table spoon take a spoonful of the dough and pop on the baking sheet – spread them apart quite well as they do splodge out a lot when you bake them.  Squish the top of each one with a fork to flatten out.   Mitch likes to do this and shouts ‘splat, splat, splat’ at the top of his voice whilst completing the task.

Now – decorate the top with the toffee pieces.  I added about 5 little pieces to the top of each one.  You could also use choc chips.  I left half of mine plain and they still had a nice toffee taste from the syrup but the ones with toffee bits on the top just edged forward to be the yummiest. (In case you were wondering what caused them to stick the first time was me mixing the toffee pieces through the dough and forgetting that when heated toffee melts and then hardens to an unbreakable bond with anything it comes into contact with upon cooling.  So don’t do that)

Put them in the oven and bake for 15-20 minutes or until the tops are golden brown.  In my fan oven at 140 it took 20 mins.

As said above, leave on the baking tray to cool for 90 seconds and then remove with a pallet knife and leave to cool completely on wire trays.  Then munch and munch some more……….

I don’t even need to tell you to enjoy these cookies because I actually know for a fact you will.  In the very unlikely incident that you don’t then quite clearly you are a freak and you should send them to me and I will eat your share.

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