I finally managed to do some baking this afternoon and, to further prove that I don't do anything by halves, instead of baking just one batch I cooked three different types of cookie. Or biscuit, if you prefer.
Hubby is heading away for work tomorrow. He'll be gone at least a couple of weeks and is heading out with four or five other guys so I thought I'd bake up a bunch of cookies and send half away with him. They go way out bush and I figured a home-made cookie or two with their morning 'smoko' or evening cuppa might be a welcome treat.
Two of the batches I baked are old favourites - Jam Drops (aka Thumbprint Cookies and Bloody Belly Buttons) and Anzac Biscuits - but I also tried out a new one. I tweaked the recipe a little to fit what was in the pantry and it turned out okay. The kids like them and that's the main thing. I have no idea where this recipe came from. It's pasted into an old exercise book that was one of my first recipe collection points, way before the Ugly Binders. The book is so old it has a recipe from a work-mate at my first 'proper' job when I was about 18 (in fact I still make that recipe at least a couple of times a year!). So, no credit for this one. Sorry.
Chocolate Crunch Cookies
Makes about 34
50g softened unsalted butter
1/3 cup caster sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 cup self-raising flour, sifted
1 tablespoon cocoa powder, sifted
1 cup cocoa pops (I used Rice Bubbles and I'd use less, maybe closer to 2/3 cup)
Preheat oven to 180C. Line 2 baking trays with baking paper
Use an electric mixer to beat butter, caster sugar and brown sugar together until well combined. Add egg and vanilla and beat for 5 minutes until light and fluffy. Use a wooden spoon to stir through flour, cocoa powder and cocoa pops. the dough will be thick and sticky. (I found it needed a bit of knead by hand to get it to all come together).
Use clean wet hands to roll walnut size balls (I used a teaspoon measure to scoop the dough out). Place 5 cm apart onto prepared trays and bake each tray for 10-12 minutes until crisp and starting to colour around the edges. Remove to a wire rack to cool completely.