I love nothing more than to sit back with a cup of coffee and some freshly baked biscuits to munch on. 
 
The best biscuit by far for me is a monstrous homemade Smarties Cookie.

Cookies cooling on a wire rack
It has to be crunchy on the outside but with a chewy sweet center. 
 
I think maybe I have spent far too long thinking about the perfect biscuit, but I didn’t take long finding the perfect recipe!


I found this stashed away in a Good Food Cook Book and I have not looked back since. It makes the most sumptuous cookie, good enough to rival anything from those fancy pants cookie shops. 

I have of course tweaked the recipe slightly to make the cookies even more chewy in the middle. 


Simply….

  1. Preheat the oven to 180C/Gas 4/fan 160C.
  2. Beat 200g/8oz of butter and 200g/8oz light muscovado sugar together until light and creamy.

(It’s best not to think too much about exactly how much butter is going into these cookies! James Martin would be proud!)
 
  3. Then beat in 2tbsp of golden syrup.

  4. Work in 150g/6oz of self raising flour. 
  5. Then stir in approx 170g/6oz smarties with another 150g/6oz self raising flour (300g/12oz in total).
  

Now you see them…..

  6. Work the dough together with your fingers.

Now you don’t!  
  7. Divide the mixture into approx 16 balls.
  8. Place them well apart on baking trays lined with baking parchment. DO NOT flatten the balls.

  9. Bake for approximately 18 minutes until pale golden at the edges.
  10. Leave to cool on the trays for a few minutes then transfer to a wire rack.

Go on have a bite…. you know you want too!
 
Oh how right you are Rowntree’s!
My love affair with cookies continues……
Casa Costello