Top Hats

Its stretching it a bit to call this a recipe. Chucking some marshmallows on top of melted chocolate, whacking a Smartie on top and calling it cordon beau cooking would be slightly taking the mick. But these Top Hats represent part of my childhood. A good part. A warm fuzzy part. And having come south of Hadrian’s Wall as an adult, I’ve come to realise that they haven’t featured in a fair amount of other folk’s childhoods. Which is such a shame.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

I produced these for one of my lot’s parties (there haven’t been many parties, but there are lots of kids, so I’d struggle to pin down the exact moment). Chatting to the adults present, it emerged that only the Scots and the Northern Irish amongst us had come across Top Hats before. They’re clearly a Gaelic creation?

So it would only be fair to share the love with others. And as they are so simple, and yet so happiness-inducing, I feel it a duty to pop these on the blog.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

On this occasion, I made them for a cake sale at school. Its Children In Need, the theme is spotty, and by jove, my Top Hats fit the brief perfectly (apart from the whole lack of cake bit, but meh). These are perfect for cake sales as they don’t take much effort to make, you can make hundreds pretty quickly if you need to, and they go down really well.


Ingredients

Makes approx. 23-24 Top Hats, depending on how many marshmallows in the packet

200g bar of milk chocolate
1 bag of marshmallows
1 tube of Smarties
mini cupcake cases

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

1. Spread out your cupcake cases on a tray.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

2. Put the chocolate in a microwavable bowl, and melt (in 30 sec bursts, stirring after each burst).

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

3. Fill each case with a teaspoon of chocolate. Don’t overfill, a little goes a long way.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

This will get a bit messy. But heh, we’re living on the edge. Leave enough chocolate in the bowl to dip your Smarties in.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

4. Place a marshmallow on top of each case-full of chocolate. Now this is important: Place the marshmallows with the smaller end down. Thus the end result will look (something) like a top hat. Ah ha, it all makes sense now!

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

5. Dip a Smartie into the remaining chocolate, enough to coat the underside, then place on top of the marshmallow.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

Et voila! Top Hats. If you can’t make these, there’s probably something wrong with you.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

Try not to eat them all before giving them to the kids/cake sale. Or just eat them all. I’ve made extra so a few won’t be missed. There is just something about a marshmallow, sitting on a bed of chocolate, with a Smartie on top to add a bit of crunch, that really hits the spot.

Top Hats - The simplest of sweet treats to make, but they look super cute and go down brilliantly with kids and adults alike! | thehecticcook.com

Happy cooking putting together!

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White Chocolate, Lemon & Coconut Chewy Cookie Slice

The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice, is too good to resist.

With the combination of white chocolate, lemon and coconut, these little morsels of deliciousness are too good to refuse.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

It’s the end of term. The summer holidays loom large. I don’t know about the rest of parents out there, but I’m reaching my tipping point. I’m maxed. Between sports days, special assemblies, summer fetes, non-uniform days, beach days (oh yes); with four kids all in separate classes, I’ve stopped knowing whether I’m coming or going. My wine consumption has hit a new high. I guess it has the advantage of making me look forward to the holidays. I can’t bloody wait.

Another aspect of this is teachers gifts. I’m not the biggest fan of the concept as I think it’s putting added pressure on parents. But then on the other hand I’m so grateful there’s folk out there willing to put up with my cherubs so I don’t have to, they probably deserve something. With 4 teachers and 3 TAs, that’s a fair few gifts. So I decided to bake. It seemed like a good idea, definitely cheaper. But as I was trying to wrap up 14 bags of traybake squares, I wasn’t so convinced. However, it’s done, and I’m drinking red wine.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

This recipe is one of the traybakes I made for the teachers (the other was my Triple Chocolate Fudgy Brownies). It’s a couple of recipes rolled into one, sprinkled with a bit of my own design. It’s good. The Husband is a huge fan – and this contains condensed milk which usually puts him off. But the combination of white chocolate, lemon curd, and desiccated coconut is a winner, I promise. The only thing you’re actually making here is a basic cookie recipe – the rest is just throwing stuff in. It’s simple, and bloody lovely.

Ingredients

220g unsalted butter, softened
120g granulated sugar
140g brown sugar
2 medium eggs
2 tsp vanilla extract
380g plain flour
1 tsp baking powder
1/2 (half) tsp salt
150-200g white chocolate, chopped into chunks
60g desiccated coconut
80-100g lemon curd
3/4 (three quarters) tin condensed milk

1. Preheat your oven to 170°C (fan). Grease and line a 12×9″ tin, or something similar in size. I use groundnut oil to grease as it has no taste, but butter is good too. Just use some greaseproof paper and don’t bother cutting it to size or anything, just shove it in and make it fit.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

2. In a mixer, or using a hand mixer, cream the butter with both sugars until it has slightly lightened in colour (you don’t have to spend ages at this as you’re making a cookie dough, not a cake). Beat in the eggs and then the vanilla. Add the flour, baking powder and salt, and stir gently until fully combined. Press about 3/4 (three quarters) of the dough into your prepared tin. Put the remainder of the dough in the fridge until you need it.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

3. Pop the tin into your preheated oven for 10 minutes. Whilst you wait for that, chop up your white chocolate.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

4. Remove the cookie base from the oven. It should have started to turn a light golden brown.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

5. Sprinkle over the coconut, evenly covering the cookie base.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

6. Top this with the white chocolate. I used 200g of white chocolate. I’m not scared of it. The more, the merrier. Bring it on. But if you’re not sure (or just have 150g of white chocolate), you could use slightly less *cough* *wimp*.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

7. Add small dollops of lemon curd, evenly spreading them across the base. Use as much as you feel it needs. The tartness of the lemon curd contrasts the sweetness of, basically everything else in this recipe, so don’t be shy of using the full 100g.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

8. Pour over the condensed milk. Now I hate waste, and not using the full tin of condensed milk went against my nature. But this recipe doesn’t need the full tin. So I poured over the required amount. And ate the rest. Winner.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

9. Top all of this lovely goodness with pieces of the remaining cookie dough.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

10. Bake in the oven for 20-25 minutes until nicely golden all over.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

11. Remove and leave to cool completely before trying to slice.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

Depending on the size of your squares, you should get about 20 from this recipe. I tend to trim the edges to make for neater squares. I then eat the trimmings. But they don’t have calories so that’s ok.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

This traybake lasts for a good few days in an airtight container, and the flavours actually seem to intensify over a day or two. There’s something about white chocolate and lemon that goes so well. Give this a go and let me know what you think.

Happy cooking!

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Mince Pie Cupcakes with Brandy Buttercream

Mince Pie Cupcakes with Brandy Buttercream – Gorgeously light and fluffy mince pie flavoured sponge topped with a delicately flavoured brandy buttercream. The perfect cupcake for Christmas!

Mince Pie Cupcakes with Brandy Buttercream - Gorgeously light and fluffy mince pie flavoured sponge topped with a lightly flavoured brandy buttercream. The perfect cupcake for Christmas! | thehecticcook.com

I love Christmas. Like, LOVE Christmas. I am one of those folk who starts getting excited in October; who changes their playlist to their ‘Christmas playlist’ in November (everyone has a Christmas playlist right?); and has the tree up punctually on the 1st of December. The Husband thinks I’m hilarious – he tries to be all Bah Humbug but I’m sure he secretly likes it. And since having kids, Christmas has just gotten even better. They’re at an age where they still all fervently believe in the big man. We have an elf (oh yes, we’ve joined the legions of parents panically moving a little felt toy around the house every night), we’ve watched Christmas movies (this is totally indulgent for me to be honest), they’ve made Christmas cards (in Alice’s case, about 10 each for her teacher and TA because they didn’t have any – I hope they’re feeling special),  and they are so excited I’m just waiting for one of them to pop.

There are certain foods that go hand-in-hand with Christmas for me. I always start making sausage rolls around this time. We currently have a freezer full, ready to bake whenever the need arises (pretty much every lunchtime in the Husband’s case). If you haven’t already, do check out my sausage roll recipe here (and team them with my Quick & Simple Lentil Soup).

Homemade Sausage Rolls - You haven't had a sausage roll until you've had a homemade sausage roll! | thehecticcook.com

I started making these cupcakes years ago, it was another Delicious magazine recipe. They’re a lovely alternative to mince pies, lighter too, whilst still getting that mincemeat hit. If you’re not a fan of mince pies, but like dried fruit and the gentle spices of mincemeat, these cupcakes could be your perfect option. They’re really simple to make, and you can decorate them however you’d like, they don’t have to be fancy.

Mince Pie Cupcakes with Brandy Buttercream - Gorgeously light and fluffy mince pie flavoured sponge topped with a lightly flavoured brandy buttercream. The perfect cupcake for Christmas! | thehecticcook.com

I’m not a fan of brandy, or anything alcoholic near my sugar fix to be honest. Chocolate and liqueur? Bleugh. Boozey trifle?  Wrong-diddley-wrong. Your taking two perfectly good things and completely spoiling them. In my humble opinion. However. When I first made these cupcakes I was making them as a gift, so figured I’d shove in the brandy as per the recipe since they weren’t for me (I’m a totally selfish cook by the way). I did have a little old taste test though. And by jove, these are better with the brandy buttercream. I promise. It’s only a subtle flavour, but it lends itself exceptionally well to the mince pie cakes.

Mince Pie Cupcakes with Brandy Buttercream - Gorgeously light and fluffy mince pie flavoured sponge topped with a lightly flavoured brandy buttercream. The perfect cupcake for Christmas! | thehecticcook.com

If you have to take a sweet bite anywhere this Christmas, you can’t go far wrong with these cupcakes. I actually made them for my kids’ teachers and TAs. Four teachers and three TAs, I made a box for each class which is possibly a bit cheap, but at this time of year any saving is a bonus!

Mince Pie Cupcakes with Brandy Buttercream - Gorgeously light and fluffy mince pie flavoured sponge topped with a lightly flavoured brandy buttercream. The perfect cupcake for Christmas! | thehecticcook.com

Happy Christmas!

Ingredients
Cupcake:

225g unsalted butter
225g caster sugar
4 large eggs
1 tsp baking powder
250g mincemeat
210g self-raising flour
25g cornflour

  1. Preheat your oven to 180C (fan 160C/gas 4), and line a muffin tray with cupcake cases (Christmas theme optional – but preferable).
  2. Place the butter and sugar in a bowl, and cream together using an electric mixer until pale (if you don’t have an electric mixer, you need one to make good cakes – that or mega biceps as you’ll be hand mixing for ages…).
  3. Add the eggs, one at a time, beating each time. Fold in the mincemeat and stir until well incorporated.
  4. Add the flour, baking powder and cornflour (being sure to sprinkle the baking powder and cornflour evenly over the flour to avoid clumps – this negates the need to sift). Fold in.
  5. Fill each cupcake case about two-thirds full. Bake for 20-23 minutes until risen and golden.
  6. Cool in the tin for about 10 minutes, then place the cupcakes on a wire rack to cool completely.
Buttercream:

250g unsalted butter
400g icing sugar
approx. 2 tbsp brandy

  1. Add the butter and icing sugar to the bowl of a mixer, then beat until you have beautifully pale and light buttercream. The trick is to beat this for a while. You are not going to over-beat it. Buttercream takes at least 5 minutes on a high speed. If not longer. Just keep going, scraping down the sides every so often. (note: if you don’t have a mixer, you can do this with a handheld electric mixer, it will take a while though, and you won’t quite get the light and fluffy buttercream)
  2.  Beat the brandy into the buttercream, taste, and add more as required. It should be a subtle taste, but it really sets off the mince pie cupcakes.
  3. Top your cupcakes with the buttercream.

Mince Pie Cupcakes with Brandy Buttercream - Gorgeously light and fluffy mince pie flavoured sponge topped with a lightly flavoured brandy buttercream. The perfect cupcake for Christmas! | thehecticcook.com

 

How to Make Homemade Rough Puff Pastry

Homemade Rough Puff Pastry – Don’t be scared of making your own puff pastry, really simple to make, it just takes a little time but the results are oh so worth it!

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Have you ever thought about making your own puff pastry? Of course you haven’t. Why would you? You can buy lovely blocks of puff pastry ready made from the supermarket. And anyway, from what you’ve seen on the Great British Bake Off, it looks ridiculously complicated doesn’t it?! I love GBBO, but if I have one little niggle with the show (ok it’s a fairly sizeable niggle, just ask my family and friends…), it’s that they over-complicate the simplest of things. I realise it’s all for dramatic effect, but I think they genuinely put folk off making stuff that isn’t really that hard.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

I tried making my own puff pastry a few years ago when I was going through an ‘experimental’ stage (just in the kitchen mind!). I used a James Martin recipe, and the result was the lushest, butteriest puff pastry. And it was really easy! Honest! I’m not going to lie, nine times out of ten, I’ll use shop bought puff pastry. Why wouldn’t I? It’s really good and really convenient. But when I’ve got a little more time on my hands, and feeling a little bit more extravagant, I make my own (about once a year). This does take a bit of time, so only make it when you’re going to be home for a while. But the length of time is mostly the pastry sitting in the fridge, so you can be doing a multitude of other stuff at the same time. Believe me, this is totally worth a go.

Ingredients (makes approx. 500g of pastry)

300g plain flour
1/2 tsp salt
225g unsalted butter, cut into small cubes
2 tsp lemon juice
about 160-170ml cold water

1. In a large bowl mix together the flour and salt. Add the cubed butter.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

 

2. Mix the butter into the flour without breaking up the lumps. I use a fork to stir through.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com3. Add the lemon juice to the water, then gradually add it and mix to a stiff dough. I start using the fork to bring it together, then use my hand to bring it into a ball. Just use as much water as needed to bring it all together.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

4. Flour your work surface and place the ball of dough onto your surface.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

5. Roll the dough out to a long thin rectangular, about 40x15cm. You’ll notice the lumps of butter in the dough. Use your hands to straighten the edges a bit.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

6. Fold the top third of the dough down.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

7. Then fold the bottom third up on top.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

8. Turn the pastry sideways as in the pic, and then press down on the edges with the edge of your hands to seal it.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

9. Wrap the pastry in cling film and place in the fridge for 15 minutes.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

10. Take the pastry out of the fridge after 15 minutes (if you leave it longer it doesn’t matter, you just want it cold) and repeat the above process a further 4 times.

So take off the cling film and place on the floured surface (I never clear up between rolling out so I’m just ready to go):

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Roll out to a long thin rectangle:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Fold down the top third, then fold up the bottom third:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Turn and seal edges (it’ll start to properly resemble a block of pastry):

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

Place back in the cling film and then back into the fridge for 15 minutes:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

On your final roll your pastry will look something like this:

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

 

The blobs of butter won’t be noticeable and you should see streaks of butter throughout.

After the final rolling out and folding, place your pastry back into cling film and back in the fridge, this time for at least 30 minutes (the trick to puff pastry is keeping the butter cold). You can now leave your pastry in the fridge until you’re ready to use it, if it’s longer than 30 minutes it won’t matter. Once you’re ready to use your pastry, take it out of the fridge and use it like you would a shop-bought block of puff pastry.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

So, have I  convinced you? Is that not super easy? A little bit of faffing about, but like I said, most of the time is spent with the pastry sitting in the fridge so you could be doing whatever else takes your fancy in the meantime.

Homemade Rough Puff Pastry - This is definitely not something anyone should be scared of, it is really simple to make, just takes a little while but the results are oh so worth it! | thehecticcook.com

If you’re contemplating making sausage rolls for the festive season, this pastry will take them to the next level. Check out my sausage roll recipe for a sausage roll that will seriously impress your family and friends 😉

Happy cooking!

 

Classic Chocolate Tiffin

Classic Chocolate Tiffin – Crushed biscuit, sultanas and marshmallows mixed with a gooey buttery chocolate mixture, then smothered in milk and white chocolate. Absolutely gorgeous!

I love traybakes. Especially ones that require no baking. Simplicity. Always good. If I have to throw together a quick cake for something, I’ll usually make my Mars Bar Slice – in fact that’s exactly what I had to do for a Halloween party the other day when my Oreo Truffle Ghosts were looking a bit pathetic. But I chucked together some Mars Bar Slice as well, and dressed it up as a Mummy (of the Egyptian kind) to claim a Halloween theme.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

Tiffin is another super simple traybake that can be thrown together at the drop of a hat. If, like me, you have memories of tiffin from your childhood – biscuity, chocolatey, basically yummy – then hopefully this recipe will make you happy. It’s fairly classic tiffin. I have thrown some marshmallows in, which technically aren’t in the original, but seriously, who’s going to grumble at marshmallows?? However this is classic tiffin in that it doesn’t use melted chocolate like a fridge cake. The chocolate taste is purely from cocoa. So use decent cocoa.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

Ingredients

300g digestive biscuits
175g unsalted butter
50g sugar (caster or granulated)
100g (5tbsp) golden syrup
75g cocoa
75g sultanas
40g mini marshmallows
300g milk chocolate
100g white chocolate (optional, if that’s possible)

Note: I use supermarket chocolate for my tiffin as, despite being an ardent Cadbury’s fan, I feel it has too strong a taste to top this traybake. It detracts from the actual tiffin. Obviously this is down to personal taste, but thought I’d mention it 🙂

1. Start by preparing your tin. I used a 9×9″ tin which produced a nice thick tiffin (I’m not in to weedy thin tiffin). Double layer it with clingfilm. I do this for a bit of extra strength, and also because my clingfilm wasn’t quite wide enough, so I laid the first piece horizontal, then the 2nd piece vertical in order to cover the tin completely. This will make removing your tiffin later really easy.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

2. Next, place the digestives in a large bowl or plastic bag, and bash them into small pieces.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

I used the end of my rolling pin to bash them down, which works really well.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

I’m not a fan of large lumps of biscuit in my tiffin, so I crushed them pretty small, but this is totally up to you.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

3. Next, place the butter, sugar, syrup and cocoa in a small pan over a low heat.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

Let the mixture melt slowly, stirring often until everything is fully melted – the sugar will dissolve, just be patient.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

4. Add the chocolatey mixture to your bowl of crushed biscuit and stir really well until the biscuit is fully covered in mixture.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

5. Add the sultanas and marshmallows, and again stir really well.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

6. Pour this into your prepared tin and press down well. This will ensure it sticks together nicely. A metal spoon is best for this as the mixture won’t stick to it too much.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

Pop this in the fridge for at least an hour to come together.

7. Melt your milk chocolate and white chocolate (if using) either in the microwave – in 15-20 second bursts, stirring in between to avoid it burning – or in a bowl over a pan of simmering water. Pour the milk chocolate over the tiffin and spread evenly to the edges, covering every inch. Then drizzle the white chocolate on top.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

I then used a skewer to swirl the white chocolate into a pretty pattern. Because I was taking photos of my tiffin for the blog, I’ve gone all pretty with the white chocolate because it looks nice. You don’t have to do this, and your tiffin will be just as tasty with only a milk chocolate topping. It’s totally up to you.

8. Pop your tray back into the fridge until the chocolate has solidified – at least an hour. Remove from the fridge and, using the clingfilm, take the tiffin out of the tin. Remove the clingfilm and slice your tiffin into square.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

Obviously you can add whatever you like to your tiffin. If you don’t like marshmallows, don’t add them. Crush up some Maltesers and add them in. Chopped up Mars Bar, Smarties, whatever your favourite chocolate is, can all be added. Just don’t go too overboard or your tiffin won’t hold together.

Classic Chocolate Tiffin - Crushed biscuit, sultanas and marshmallows mixed with a gooey chocolatey syrup mixture, then smothered in milk and white chocolate. Absolutely gorgeous! | thehecticcook.com

This doesn’t have to be kept in the fridge once made. Indeed it actually tastes better at room temperature. Super simple and super tasty. Tiffin is a classic and rightly so.

Happy cooking!

Why not try one of these other traybakes? Flapjack, Nutella Magic Bars and Mint Chocolate Brownie Slice 🙂

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.comNutella Magic Bars - A biscuit base topped with Nutella and chocolate morsels, encased in a gooey caramel, these Nutella Magic Bars are sublime! | thehecticcook.comChocolate Mint Brownie Slice - Rich chocolate brownie topped with a delicious mint layer, topped with more chocolate = heaven | thehecticcook.com

 

Triple Chocolate Fudgy Brownies

These super chocolatey, fudgy brownies are filled with milk and white chocolate chunks. Super easy to make, they’ll become a baking favourite.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

I’m a bit confused. It doesn’t take much. Bear with me on this one. Can I call these ‘triple’ chocolate fudge brownies? It’s the brownie bit that’s confusing me.  These brownies contain 2 different types of chocolate chunks, plus the chocolate of the brownie. Hence why I’ve gone for the word ‘triple’. But is that latter chocolate already a given? Because brownie is already chocolate? Am I misleading people by calling these Triple Chocolate Fudge Brownies? Should they just be ‘double’? Confusion reigns.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

No matter though, these are pretty god damn chocolatey brownies. It’s a really straight-forward recipe, no need even to melt chocolate. The chocolatey-ness of the brownie comes purely from the cocoa. So don’t skimp on the cocoa. Use good stuff. I do tend to use Cadbury Bournville Cocoa because I know it’s good, although I’ve just bought Asda’s own, so I’ll let you know how that pans out. But whatever you do, don’t use drinking chocolate or the like. This needs the chocolate hit you’ll only get from good quality cocoa.

Ingredients (makes 9 large squares)

350g (2 cups) sugar*
75g (3/4 cup) cocoa powder
50g (1/3 cup) plain flour
1 tsp baking powder
4 eggs, beaten
220g (2 sticks) unsalted butter, melted
2 tsp vanilla extract
100g (1 cup) white chocolate, chopped into chunks
100g (1 cup) milk chocolate, chopped into chunks

Note:

* I tend to use mostly granulated sugar in my recipes now. I haven’t been able to find any difference compared to caster sugar here, and I recently discovered it’s a third of the price!

1. Preheat your oven to 170°C (fan) / 325°F. Line and grease an 8″ square baking tin, or a tin of similar volume (I tend to use greaseproof paper and groundnut oil, but vegetable oil or butter will do fine).

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

2. In a large mixing bowl stir together the sugar, cocoa, flour and baking powder.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

3. Add the eggs, melted butter and vanilla, and mix well until thoroughly combined.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

4. Add the chopped chocolate chunks and mix well.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

Note:

I actually ended up using this white chocolate with cookie in it:

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

This is purely because it’s what Asda substituted my bar of white chocolate for. I think I’d stick to straightforward white chocolate in the future though as the little bits of cookie, once baked, are rather hard (my poorly tooth will testify to that – probably the Universe’s punishment for sneaking brownie). You can obviously add any chocolate as your chocolate chunks, but the mix of white and milk, I think, is a winning combo as they offset the rich chocolatey-ness of the brownie perfectly.

5. Pour your brownie mix into the prepare tin and level.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

6. Bake in your preheated oven for about 40-45 minutes. Remove and leave to cool completely before cutting into squares.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

If when you go to cut your brownies up you find them a bit too gooey in the middle, just chuck them in the fridge and let them firm up. They’ll then be lovely and fudgy which is no bad thing in a brownie. Just store them in the fridge.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

How simple was that? And the result is a gorgeously fudgy and chocolatey brownie, filled with chunks of milk and white chocolate, with that lovely crisp top you expect of a good brownie.

Triple Chocolate Fudgy Brownies - Gorgeously fudgy squares of chocolate brownie filled with milk and white chocolate chunks. | thehecticcook.com

Happy cooking!

If you like a good traybake why not give my Mars Bar Slice or Chewy Flapjack a go? Both really simple but deliciously good!

Mars Bar slice - really simple, incredibly tasty treat made from Mars Bars and rice cereal | thehecticcook.com

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

 

Chewy Flapjack

Chewy Flapjacks – These are possibly the best flapjacks you’ll ever find – chewy, buttery, syrupy and delicious!

Over the summer we went camping. Yup, all 6 of us. In a very large tent. It was great. Really. I actually thoroughly enjoy camping – when Hannah isn’t getting confused in the middle of the night and weeing on her brother. Reason I’m telling you this (apart from the fact I’m a blogger and oversharing is my thing) is that we went to a pub for a drink whilst on said camping trip, and thought we’d get the kids a wee snack. They were selling homemade flapjack (bit random for a pub, I know) and it was awesome. Like, really good. I love flapjack anyway, but this made me want to get home and try to recreate it asap. It took me two attempts, but I think I may well have cracked it. Seriously, I’m dead chuffed with this. It’s so bloody good. And I’m British, so not comfortable blowing my own trumpet. But this stuff rocks.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

Ingredients 

360g (4 cups) porridge oats
300g (approx. 1.5 cups) unsalted butter
200g (3/4 cups) golden syrup
150g (1 cup) soft light brown sugar
120g (1 cup) sultanas
1/2 tsp salt

1. Preheat your oven to 170°C (fan)/325°F.

2. Butter/oil your baking pan really well (no need to line, just grease it really well).

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

3. Melt the butter, syrup and sugar together in a small pan on the hob over a low heat. You don’t want this to boil so go slow. Remove from the heat once everything has fully melted.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

4. In a large bowl (and I stress the word large as I have a tendency to start with too small a bowl) measure out the oats, salt and sultanas. Mix well.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

5. Add the melted butter mixture to the oats and stir until thoroughly mixed, and all the dry mixture is coated in the buttery mix.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

6. Pour the mixture into the prepared pan and pat down really well with a metal spoon (it’ll stick like crazy to a wooden spoon). The more you pat it down, the better it will hold together and the chewier a flapjack you’ll get.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

7. Bake in your preheated oven for 25-30 minutes until nicely golden. The edges will brown quicker – you want a nice colour on the whole tray but take it out before the edges start to turn black. The longer you cook it, the chewier it will be.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

8. Remove from the oven and leave to cool for about 10 minutes before cutting the flapjack into squares, in the pan. The flapjack will be a bit crumbly to cut at this point, especially with the sultanas making it a bit difficult to slice through, but press the crumbly bits down and leave to cool completely before removing the flapjack squares from the pan. It will come together as it cools, hence the importance of leaving it to cool before removing from the pan.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

If you like a flapjack that holds together well, has a lovely chewiness to it, and that is buttery and syrupy, this could well be the flapjack for you. I originally made them in an 8×8″ pan. They were lovely and thick, but not very easy to cut in half for the kids (this was important as I’d calculated the calorie content of each square and it was fairly horrific – I’m not telling you it as I don’t want to scare you). So I made them again in my 13×7″ traybake pan, they came out lovely, and I felt less guilty about feeding them to the kids. If you have a pan that’s similar in size (by area) to a 13×7″ I’d bake the flapjack in that (9×9″ would work well). If you don’t care about the calorie content of each square and want your flapjack a bit thicker, use an 8×8″ pan and cook it for a little longer.

Chewy Flapjacks - These are possibly the best flapjacks you will ever find. Chewy, buttery, syrupy, delicious! | thehecticcook.com

Happy cooking!

 

If you’re looking for some more traybake ideas then check out my Mint Chocolate Brownie Slice, Mars Bar Slice and Nutella Magic Bars.

Chocolate Mint Brownie Slice - Rich chocolate brownie topped with a delicious mint layer, topped with more chocolate = heaven | thehecticcook.comMars Bar slice - really simple, incredibly tasty treat made from Mars Bars and rice cereal | thehecticcook.comNutella Magic Bars - A biscuit base topped with Nutella and chocolate morsels, encased in a gooey caramel, these Nutella Magic Bars are sublime! | thehecticcook.com
 

S’mores Dip

S’mores Dip – Crunchy biscuit dipped into gooey marshmallow covered melted chocolate; a really easy go-to dessert for any occasion.

I first discovered S’mores Dip on Pinterest. Then my friend Marisa made it at a barbecue last year. That was it. I was in love. What’s not to love? Digestives; good. Melted chocolate; good. Gooey marshmallow; good. And the clincher? It’s the most friggin simple dessert to make. Like, really simple. This isn’t a recipe. I won’t insult your intelligence. It’s just a ‘fling-it-together-and-watch-the-magic-happen’ type affair.

It’s so good I’ve made it twice in the past week. On this occasion it was at our friends barbecue (hence the pics – sorry guys!). I originally wanted normal sized marshmallows but the online shop gave me the mini ones. No biggy. It worked just the same. Quantities will really depend on the size of your dish. Mine are a guide, but to be fair, it doesn’t really matter. It’s going to be awesome regardless. Believe me.


Ingredients

about 300-400g milk chocolate
about 100g marshmallows
digestives

I told you exact quantities are not required.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

  1. Break up the chocolate into the bottom of a microwavable dish. You need a decent layer. You want a good amount of chocolate with each scoop.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

2. Pop this in the microwave and heat in 30 sec bursts, stirring in between – the stirring is important, I managed to burn some chocolate the first time I made it, duh.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

3. Top with marshmallows. Again, don’t be stingy.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

4. Pop this under a medium grill (not too hot, you want the marshmallows to have a chance to melt before they burn) and keep a close eye. I erred on the side of ‘very toasted’ in order to ensure the marshmallows had melted. The darker bits taste the best anyway (notice I’ve avoided using the word burnt, ahem).

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

5. Serve alongside broken up digestives and let everyone dig in.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

You can make this in the oven – just break up the chocolate fairly small into an ovenproof dish, top with the marshmallows and shove in a medium hot oven (about 180°C) for about 10 minutes (but keep a close eye and remove before the marshmallow goes black!).

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

This is possibly one of the simplest desserts you can make, and its a proper crowd pleaser.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

Perfect for the likes of a barbecue, where everyone can just dig-on-in. Even the kids. It might will get messy, but heh ho.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

Even The Husband likes this gooey, ridiculously sweet, dessert. And he’s a fussy pants 😉

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

Happy cooking!

Millionaire Cookie Cups

Millionaire Cookie Cups – Gorgeously moreish cookie cups filled with gooey caramel and topped with chocolate. Absolutely sublime!

I don’t know why I do this to myself. I convince myself that it’s “for the blog…”. But then I’m left eating 42 caramel filled cookie cups. A hardship, I know. The Husband and I are complete opposites when it comes to caramel. As much as he hates it, I adore it. And I mean, adore it. Anything with caramel in it attracts my attention. You could slap it over some fish and chips and I’d have a go. I basically made this recipe so I could lick out the pan afterwards. Seriously. I made 42 caramel filled cookie cups pretty much for me. There’s a problem there somewhere.

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

But these are so worth it. Even the day I managed to eat 5 (that’s over 1000 calories, I did the maths) can’t detract from the fact that these were worth it. Millionaires shortbread is my most favourite traybake. Ever. So to transfer the caramel and chocolate topping into a cookie cup, a wonderful bitesized morsel of deliciousness, seemed like the best idea ever. And it wasn’t far off. Next time I’ll just plan to get rid of them better so I’m not left eating all the cookie cups….

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

These are based on the same cookie base as my Nutella Cookie Cups. You can pretty much fill them with anything.

Ingredients

For the Cookie Cups:

220g unsalted butter, softened
200g granulated sugar
220g brown sugar
2 eggs
2 tsp vanilla extract
380g plain flour
1 tsp baking powder
1/2 tsp salt

1. Preheat your oven to 160°C (fan)/350°F/Gas 4.

2. Cream the butter and both sugars together in a bowl. Beat this for a couple of minutes until the mixture lightens slightly.

Millionaire Cookie Cups | thehecticcook.com

3. Beat in the eggs, and then the vanilla until completely incorporated.

4. Add in the flour, baking powder and salt, and mix in thoroughly.

5. Take small spoonfuls of the mixture and roll it into balls before placing them into a mini muffin tray (this gets a bit messy).

Millionaire Cookie Cups | thehecticcook.com

I used both a silicone mini muffin tray, and a metal one. I’d strongly recommend using a silicone one. Despite buttering the metal tray thoroughly, the cookie cups didn’t exactly come out easily:

Millionaire Cookie Cups | thehecticcook.com

(*sob *sob – I still ate them the same though. No waste. Ever)

6. Pop the trays in the oven for 10-12 minutes, until the edges are just beginning to brown. Take them out, leave them for a couple of minutes, then make the holes in the middle of each cookie using an appropriate device – I used the bottom of an ice-cream scoop as it was nicely rounded. Just find something slightly smaller than the cookies. Don’t use your fingers. They will burn. It will hurt.

Millionaire Cookie Cups | thehecticcook.com

Some of my cookies towards the centre of the trays were still very soft in the middle. Don’t worry, they’ll harden up as they cool.

Caramel & Topping

150g unsalted butter
150g brown sugar
1 tin of condensed milk (approx. 400g)
200g milk chocolate

Note:

I used soft dark brown sugar this time, because that’s what I had (call it bad-planning). This resulted in quite a dark caramel. If you’d prefer a lighter caramel use soft light brown sugar, same quantities.

1. Gently melt the butter and sugar in a pan over a low heat.

Millionaire Cookie Cups | thehecticcook.com

2. Once melted, add the condensed milk and bring gently to the boil (don’t rush this). Once it has come to the boil, let it continue to gently boil for around 5 minutes, until the caramel deepens in colour and looks thick and ‘caramelly’.

Millionaire Cookie Cups | thehecticcook.com

3. Take the pan off the heat and leave to cool slightly for a few minutes.

4. Fill your cookie cups up to the tops with the caramel, being careful not to burn yourself (especially your tongue as you try to lick the spoon…or is that just me…?).

Millionaire Cookie Cups | thehecticcook.com

5. Melt the milk chocolate, either in the microwave (30 second bursts, stirring in between) or in a bowl over a pan of simmering water.

Millionaire Cookie Cups | thehecticcook.com

6. Top the cookie cups with the chocolate, and either leave to set, or refrigerate to harden.

Millionaire Cookie Cups | thehecticcook.com

7. Remove the cookie cups from the tray and serve.

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

Happy cooking!

[amd-zlrecipe-recipe:44]

 

 

 

 

Chocolate Mini Egg Skillet Cookie

Chocolate Mini Egg Skillet Cookie – A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven.

This is definitely the last of the Easter baking recipes, on my part certainly. I’d forgotten how friggin’ moreish Mini Eggs were until I bought, and fairly swiftly consumed, several packets. I had to ‘re-buy’ the Mini Eggs on a couple of separate occasions to ensure enough for this blog post. Those things are evil.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

I’d been eyeing up skillet cookies on Pinterest for some time now. Then whilst wandering round our local garden centre found a Hairy Bikers skillet half price. Fate was clearly at work. I figured I’d give them an Easter feel by replacing the chocolate chips with Mini Eggs. This was a good decision. For whatever reason, baking Mini Eggs into the cookie mixture is truly bloody tasty. Honestly. I would not lie about something so pivotal. Do not scrimp on the Mini Eggs either. That would be a crying shame. It also gave my kids great delight counting how many Mini Eggs they’d gotten in their portion.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

Don’t be put off if you don’t own a skillet. You can easily make this in any ovenproof frying pan, or even a cake pan (about 8″ will be perfect). Just grease them up and the end result should be same.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

I served this cookie as pudding. It comes out the oven still a bit gooey in the middle and gorgeously soft, so spoonfuls of cookie topped with ice-cream is a fairly mega dessert. If you have some left though (really?) just let it cool and you can cut it up and eat it like normal cookie.

Ingredients

120g unsalted butter, softened
100g granulated sugar
85g soft light brown sugar
1 egg
2 tsp vanilla extract
180g plain flour
1/2 tsp baking powder
1/2 tsp salt
180g chocolate mini eggs (2 small packets)

1. Preheat your oven to 160°C (fan) / 350°F / Gas 4.

2. Grease/butter your skillet well (or ovenproof frying pan/baking tin). I used groundnut oil.

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

3. In a large bowl cream the butter and sugars. I used my stand mixer, but a hand mixer would work too. Or elbow grease. It’ll obviously just take longer. Give the mixture a good beating until it is slightly paler in colour (a good few minutes).

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

4. Add the egg and vanilla, and beat again to fully combine.

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

5. Add the flour, baking powder and salt, and stir in slowly. Then add the mini eggs. My stand mixer struggled a bit once I added the eggs, and it’s fairly industrial, so you may have to do this by hand. I wouldn’t recommend trying to stir in the eggs using a hand mixer. 

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

6. Flatten the mixture into your skillet/pan. It’s a pretty thick mixture so probably easier if you use your hands to spread it out. Try not to eat the cookie mixture (good luck ’cause it’s bloody moreish).

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

7. Pop this into your preheated oven for about 25 minutes until it has turned a lovely golden colour.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

8. Remove from the oven and let rest for a couple of minutes before serving.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

You can spoon onto individual plates and top with a scoop of ice-cream, or just add the ice-cream directly to the pan and (let everyone) dig in.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

Happy cooking!

[amd-zlrecipe-recipe:43]