Wed, 12 July 2017
(Makes 10 cookies)
Ingredients
125g butter or margarine
100g light brown sugar
2tbs golden syrup
1tsp of vanilla essence
160g self-raising flour
150g chocolate chips
Method
1. Cream together the butter and sugar until light and creamy. Beat in the golden syrup and vanilla essence.
2. Mix in flour then fold in with the chocolate chips till combined.
3. Mould the cooking dough into the shape of a hotdog approximately 2" in diameter and chill in the fridge for 20mins.
4. Remove and cut into rounds approximately 1" thick. Place onto two greased baking sheets and bake in an oven 180 degrees (350 degrees F) gas mark 4 for 12-15mins.
5. Cool on the baking sheets for 10 min, then transfer to a wire rack to finish cooling.
CLOTTED CREAM
Ingredients
300mls of fresh double cream
Method
1. Pour cream into an oven dish, preferably Pyrex, and place into a warm oven at 80 degrees Celsius (180 degrees Fahrenheit) for 8-12 hours, overnight. Leave in the fridge overnight. Do not stir.
2. Using a slotted spoon gently strain and place the thickened mixture into an airtight container. It will keep in the fridge for up to 5 days.
To assemble the sandwich, place a dollop of clotted cream between 2 cooked cookies.
Option…semi coat in melted chocolate and dip in sprinkle with toppings of your choice.
