John Myers
Ingredients for 1 servings:
- 200 g confectionery (chocolate toffees with dark chocolate)
- 100 g white chocolate
- 190 g flour
- 50 g pudding powder (almond or caramel)
- ½ tsp baking powder
- ½ tsp baking soda
- 165 g butter, very soft
- 1 tsp, heaped spread (cream toffee spread, cream moo moo spread)
- 130 g brown sugar
- 50 g sugar
- 1 packet of Bourbon vanilla sugar
- 1 pinch of salt
- 1 pinch of cinnamon, optional
- 15 drops of vanilla flavor
- 1 large egg(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
for all chocolate, toffee and caramel fans and everyone else too!
Preheat the oven to 175°C (top/bottom heat). Line 3 baking sheets with paper. Cut the chocolate toffees into small cubes and chop the white chocolate into small cubes. In a bowl, combine the flour, pudding powder, baking powder, and baking soda. In a second bowl, beat the butter with the toffee spread, brown and white sugar, vanilla sugar, salt, cinnamon, and flavoring until very creamy. Add the egg and continue beating until creamy. Stir in the flour mixture. Finally, stir in the chocolate toffee and chocolate pieces with a mixer, then mix everything well again with a spatula. Scoop out small portions with a teaspoon and shape them into balls (about the size of a walnut). Place them on the baking sheet, leaving enough space between them. This quantity makes about 3 baking sheets. Bake the cookies one after the other on the middle rack for 11-13 minutes, until golden brown. Leave on the baking sheet for a short time, then let them cool thoroughly on a wire rack. If any toffee pieces have settled, use a dough scraper to remove the cookies from the baking sheet. Eat them immediately or store them in a tin.
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