After making the After Eight brownies, I was musing the other day on whether I could use other chocolate bars in baking and came up with the idea of crunchie biscuits… ok, cookies then, that’s more alliterative! I decided to give them a go today, based on this Domestic Sluttery recipe for creme egg cookies. I made a few tweaks – I didn’t want a chocolate flavour in the biscuit base so kept that plain. I also decided against a topping, putting slices of crunchie on top instead. They seem to have worked…
Makes 10 large cookies
- 125g unsalted butter, room temperature
- 75g caster sugar
- 75g brown sugar
- ½ tsp vanilla extract
- 1 free-range egg, lightly beaten
- 1 tbsp cream cheese
- 100g plain flour
- ½ tsp baking powder
- 3 crunchie bars: half of one sliced into 10 individual pieces, the other two and a half roughly broken up. (They’re not easy to slice!)
- Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with silicon barking parchment.
- Cream together the butter and both sugars until pale and fluffy.
- Add the vanilla extract and the egg and beat well to combine.
- Stir in the tablespoon of cream cheese.
- Add half the flour and baking powder to the mixture, and fold in using a metal spoon. When combined, add the other half of the flour and fold in again.
- Stir the crunchie pieces into the cookie mixture, reserving the slices for later.
- Scoop out the dough and roll into 10 rough balls using your hands, about the size of a golf ball.
- Place on the baking sheet and flatten slightly, leaving a good three or four inches of space between them to expand.
- Place the reserved slices of crunchie on the top of each cookie-to-be.
- Bake for 15-18 minutes, until the edges are starting to crisp and the middles have set. These smell phenomenal!
- Place the cookies on a wire rack to cool.
The honeycomb has browned quite a lot in the ones illustrated below which is a mixed blessing – I think it adds a nice cinder-toffee element to the bake but it doesn’t look as pretty as I’d hoped. Anyway. Happy Friday.