|
Inspired by a
cookie request by one of my siblings for a batch with jaffas (small chocolate orange balls) these cookies
were born. For variation (aka a request for more chocolate!) I
half-dipped some into melted chocolate. Hope you like them.
ingredients
1
packet of Jaffas (or chocolate orange balls)
2 cups plain flour
2 cups oats
1 ½ cups brown sugar
1 large egg (or 2 small)
2 tspns vanilla essence
2 tspns baking powder
¼ tspn baking soda mixed with 1 tbspn warm water
pinch salt
*250g milk chocolate buds (optional choc-top variation)
method
Preheat the oven to 175 degrees C.
Prepare
baking trays with baking paper.
Chop up the butter and cream in a mixing bowl with the sugar.
Beat in the eggs one at a time. Mix in the
vanilla essence, combine well. Mix in the baking soda and water.
Fold in the oats. Sift in the flour, baking powder and
salt. Combine well.
Roll
mixture into small balls, evenly space them onto your prepared
tray. Press one Jaffa into each cookie so that it sits firmly
inside.
Bake
for 15 minutes or until cookies are baked through and
golden.
Allow
to cool on a wire rack, then serve.
choc-top
version
Allow
cookies to completely cool before topping with chocolate.
Prepare
a tray with baking paper where the choc-top cookies will set.
Place
an ovenproof glass bowl over a pot of simmering water. Allow
some space between the water and the bottom of the bowl. Add
chocolate buds in the bowl, stir until melted.
Half-dip
cookies one at a time into the chocolate.
Place
on baking paper to cool and set. Then, enjoy.
Lelicious!
|
