I did it, people! Look no further, the cookies need no longer be paid for. Now, I will never deign to recreate Crème cookies, because I refuse to deny myself gorging on those fat gooey messes (plus, are they cookies? Cookie dough? Cookie cake?). However, I confidently say, prepared to laugh at any litigation thrown my way as a result, that these here will save your cookie cravings forevermore.
I implore you: untangle yourself from those bedsheets you’ve been hunkered down in; peel yourself from that sofa and fling the remote from the hand it’s been stuck to, and if you’re that annoying working type— take your well-deserved break. You’ll be back soon, much fatter and as we all know therefore oh, so much happier.
You will need:
- 1 1/4 cups brown sugar (it’s the tiny grained one, packed tightly. Not the brown sugar that’s grainy white sugar but just brown).
- 1 egg.
- 2 fat tablespoons of golden syrup *Adam wanted CHEWY, cookies, not GOOEY. Gooey is undercooked; chewy is golden syrup-ed.
- 1 teaspoon salt.
- 1 teaspoon baking soda (that’s bicarb of soda if your pots say baking powder and bicarbonate like mine do).
- 1 1/4 cups plain flour (if you only have self-raising, then leave out the baking soda and use it instead).
- 1/2 cup sunflower oil.
- 1 teaspoon vanilla essence.
- Fillings — whatever chocolate or sweets you wanna throw in. I did half the mix with Nutella and half with Cadbury’s chocolate buttons (one sharing bag).
- Go on and whack those ovens to 170 degrees to make a nice and cosy home for those little bundles of dough.
- Put some music on.
Grab a bowl.
- Mix the sugar and salt with the syrup and oil. It might look lumpy and gross at this stage.
- Mix the egg and vanilla in with it. I used a Kitchen Aid because my arms were dead from the gym. It has to be a smooth, light brown, sticky mix. No lumps. Slightly lighter in colour now. You should want to dip your finger in it at this stage.
- Sieve in the flour and baking soda and mix it all up. Hum to the music.
- It should be a dough right now. It’s not gonna ball up like the Chullah or Sourdough you’ve all been making. It’ll feel more like a super, super, super stiff cake mix.
- Cling-film the bowl (not just the bowl, the goal is to cover the top of it). Shove it in the fridge for 20 mins. That’s how long I lasted, but an hour would probably make your life easier when it comes to balling it out.
The best part. Stuffing time.
- If you’re using Cadbury’s buttons, open the pack, hold the top, and whack the whole thing to pieces. I made these once with whole button shapes and broken is better.
- Open the Nutella. Take a spoon and dip it in. Eat it.
I used three enormous tray’s for this because I wanted smaller cookies. Place some grease-proof paper on your trays. *Remember to leave 5 cms between the edge of the trays and each cookie so they can slob out selfishly.
For the Nutella ones:
- Put half a teaspoon of dough in a ball on the tray. Stick a finger in the middle to make a dip in it.
- Put some Nutella in the dip. IMPORTANT: a little bit of Nutella feels like a lot after cooking. I’m Nutella mad - a quarter teaspoon was more than enough for these portions.
- Take another half teaspoon of dough, flatten it slightly and place over the Nutella. Pinch the edges to the dough ball underneath.
For the Button ones:
- Pour the entire family size sharing bag of smashed buttons into the rest of the mix.
- Mush it up.
- Take a full teaspoon of dough and round it into a ball before placing on the trays.
- Continue until dough is finished, or until you know you’ll eat the leftovers raw.
Bake for 6–8 minutes on 170 degrees. They continue cooking after baking, so if they’ve gone a bit too dark, shove them in the fridge to save them. *If you’ve made them bigger, they will obviously take longer to cook. In case your brains are as dusty as mine.
Et voila! You’re all bona fide bakers.