Salted caramel chocolate cookies: Request #3

Ok, so my quest to bake East London out of SR flour hasn’t exactly got off to the speediest of starts. I’d like to say I’d resolved this year to keep to my ‘bake a cake’ a week promise, but that would sadly be stretching the truth (somewhat). However, I have been meaning to blog this recipe for a while. It sounds fancy, but is anything but – in fact these cookies are easy to make, and even tastier to eat. Nigella eat your salted caramel heart out.

Salted caramel chocolate cookies

Best eaten warm - if cold, microwave for 10 seconds for ultimate caramel goodness

Ingredients

110g caster sugar
90g soft brown sugar
110g butter
1 egg (large if poss)
1 tspn. vanilla extract
190g plain flour
6 tbspn. unsweetened cocoa
1/2 tpn. baking powder
20-24 rolos, or similar (I used Cadbury’s caramel pieces)

To roll cookies in
50-60g caster sugar
1 tbsp. salt (optional – although this is what gives them their name and I would recommend including)

The ingredients

The ingredients

Method

Preheat oven to gas mark 5/ 190 degrees C. Line a large baking sheet with parchment paper.

In a large bowl combine sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa powder and baking powder; mix well.

Mixing the ingredients together

Mix it up

Cover bowl with plastic wrap and refrigerate dough for 30 minutes.

Roll dough into balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the Rolo/chocolate caramel sweet and roll each in sugar. Place on ungreased baking sheet and press down slightly. Sprinkle with a tiny pinch of salt, if desired. (This really brings out the sweetness of the caramel).

Rolling the cookie dough in sugar

Rollin' with the homies

Bake for 8-10 minutes. Let cool for 2 minutes then transfer cookies to a cooling rack.
Eat warm, with a cup of tea.

Easy Victoria Sponge Cake

So, not wanting to get too carried away in the first flushes of blogdom…I’m keeping it simple, with a Victoria Sponge.

It being the Jubilee year n all, where better to start than with a British classic.  Keeping it royal. Queen V would be proud, I just know it. (She also kept eggs in old chinese take-way cartons, so I’m told).

Eggs

Weigh the eggs

SECRET RECIPE TO RIVAL THE COLONEL

To make the perfect Victoria Sponge, first weigh the eggs (I used 4 as the tin was huge), then weigh out all the other ingredients to the same weight as the eggs.  (Much sought after family cooking secret, revealed).

My 4 eggs weigh 252gr, so I weigh out 252gr of self-raising flour, caster sugar and margarine (Stork on this particular occasion, because a. ‘softened’ butter generally end up as liquid butter under my supervision, and b. because corner shops just love a bit of Stork (it’s perfect for cakes, you see)).

Flour & butter

Then the same amount of sugar and flour

Margerine

...and the marg

MIX IT UP

You know the end of the story, I’m sure you do.  Add all the ingredients together into a mixing bowl, and whisk together.  (At this point, I also need a tall person to get the whisk from the too-high-cupboard).

When the mixture is light, smooth and runny, pour it into your tin/s. Bowl – tin – oven – and out again.

Victoria Sponge

Strip lighting glow

HUNDREDS & THOUSANDS

Destined for a hen-do, this particular Victoria Sponge cake went off piste.

Cake with icing

Precision icing

INGREDIENTS
4 eggs
SR flour (same weight as the eggs)
Caster sugar (same weight as the eggs)
Margarine or softened butter (same weight as the eggs)
Icing sugar
Strawberry jam (from Lidl, honest)
Tall person (if required)

METHOD
Pre-heat the oven to gas mark 4 or… Fahrenheit? and grease your 8inch tin/s (either one big one, or 2 small).
Put all ingredients into a mixing bowl and whisk until smooth and light in colour.
Pour the mixture into the tin/s and put on the middle shelf of the oven (or the top if like our oven this is the only place things cook).
Cook for about 20-25mins if 2 tins, and 40-50 if just one.  (Don’t like me be impatient and open the oven door too early…o, and check it’s done by putting a skewer or knife into the middle – if it comes out covered in sloppy mixture, it’s not ready.)