Sunday, 6 March 2016


250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour
3/4 cup dark chocolate chips
1 cup mini marshmallows
raspberry jam
80 grams dark cooking chocolate

preheat oven to 180 c.
line baking trays with baking paper.

using an electric mixer, cream butter and sugar.

add condensed milk and beat until well combined.

fold in flour till well combined.

fold in chocolate chips and marshmallows.

roll into balls (somewhere between the size of a walnut and a golfball).
make sure there are some marshmallows in each ball.

these will spread a bit so place 12 to a tray(or 15 if using a large one).

cook  approx. 12 minutes or until just golden on top.

remove from oven, leave on tray. quickly press a small indent into each
cookie and put about 1/2 teaspoon jam into each indent.
(I used the back of a small measuring spoon to make the indent).

when cool remove to wire rack with baking paper underneath.

in a heatproof bowl over a small pot 1/4 filled with boiling water,
melt the cooking chocolate. stir till smooth.

with a spoon or piping bag, drizzle chocolate over the cookies.

let the chocolate set, then store in airtight container.

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