Do you ever create something in the kitchen not knowing quite how it will turn out and it’s amazing?!!
That’s exactly what happened with these cookies, I am well chuffed with them – innit!!! If you don’t do dairy – use an alternative, it will be fine, the butter is there more as a binding and setting agent rather than for the taste.
If you enjoy sweet and salty flavours give these a go, they may be right up your street. The kids would gobble the lot if I left them out on the side. I will task Charlie with making these by himself next time.
75g self raising flour
85g porridge oats
75g sugar
85g butter or dairy alternative
1 tablespoon golden syrup
1 heaped teaspoon smooth peanut butter
45g dry roasted peanuts finely chopped
100g melted dark chocolate
1/2 teaspoon salt
2 tablespoons cocoa powder
Preheat the oven to 180 degrees centigrade
Melt the chocolate, butter and golden syrup together in saucepan. As soon as it starts melting take off the heat and stir until you have a velvety brown mixture.
In another bowl weigh out all the dry ingredients then add to the chocolatey saucepan
Mix well until the mixture can form into little balls.
Line baking trays with parchment paper.
Roll into little balls – about the size of a Ferrero Rocher
Place in the oven for 15 mins
Leave to cool – then enjoy!
