We’re (not so slowly) getting through all the biscuits and chocolates that we accumulated over Christmas! Lots of it is being consumed overnight as I feel pretty hungry in the night whilst feeding – this is a great time of year to be breastfeeding. What we do have quite a lot of still are sweets that Andrew was given, both when Joel was born and for Christmas. I don’t mind him eating a few occasionally, but there are quite a lot to get through, and at this rate he’ll still have some left at Easter when no doubt more will arrive! Walking past the freshly baked cookies in the supermarket gave me the idea to use some sweets by baking cookies, plus I had one lonesome egg to use up by the weekend, so this seemed like a good plan.
I’ve never had fruity sweets (as opposed to chocolate sweets like buttons or smarties) in cookies before, but I wondered how they would turn out, so took the risk and used Jelly Tots. They turned out brilliantly – I love the chewiness of the sweets next to the doughy cookie, and the different fruit flavours in the sweets next to the chocolate of the cookie. It’s not a complicated recipe, but the results are very satisfying, and perfect to devour with a hot cup of tea on a wintry afternoon. Why not have a go yourself, especially if you’ve got any Christmas sweets lurking?
- 200g brown sugar
- 100g white sugar
- 170g margarine
- 1 egg
- 350g flour
- 50g cocoa powder
- 1/2 tsp baking powder
- 1 tube of jelly tots or other sweets
- Cream the margarine and sugars in a large bowl until smooth and fluffy.
- Beat in the egg until smooth.
- Add the flour, cocoa powder, baking powder and about two thirds of the sweets, and mix in until well combined, using your hands when it gets too stiff for the spoon.
- Bring the dough together into a ball and then shape with your hands into a long sausage about 5cm in diameter on some greaseproof paper.
- Wrap in the greaseproof paper and leave for 2-3 hours in the fridge until chilled and firm.
- Preheat the oven to 180ºC (fan) just before you take the dough out of the fridge.
- Cut the sausage shape into discs about 1cm thick using a serrated knife.
- Use the greaseproof paper to line two baking sheets, and place the discs of dough on these, spaced apart.
- Bake in the oven for 10 minutes, then take out the cookies and press a few sweets into the top of each one while the dough is still soft enough.
- Put back in the oven and bake for a further 5 minutes.
- Remove from the oven and leave to cool on the trays. Best eaten still slightly warm and very fresh!