- 140 g all-purpose flour
- 120 g Cadbury Darkmilk Chocolate
- 90 g Cadbury Dairy Milk Chocolate
- 80 g granulated sugar
- 50 g light muscovado sugar
- 2 medium eggs (approx. 100 g)
- 40 g unsalted butter , softened
- 10 g unsweetened cocoa powder , sifted
- 4 g baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon olive oil
- A pinch of salt
- 150 g Cadbury White Chocolate
- Edible candy eyes
No related record found.
- PREP TIME 15 min
- COOK TIME 28 min
For the cookies:Preheat the oven to 180 ºC and line two large baking sheets with parchment/baking paper (this recipe makes 10-11 large cookies and it's best to scoop all of them onto the baking sheets straight away).
Place the Cadbury Darkmilk and Dairy Milk chocolate in a heat-proof bowl. Melt the chocolate in the microwave or over a pot of gently simmering water. Stir occasionally until fully melted and smooth. Set aside to cool for a few minutes.
In a second bowl, combine the eggs, vanilla extract, sugars and salt. Mix with a hand whisk until pale and fluffy (alternatively, for this step you can use a stand mixer on medium speed).
Add the liquid mix into the bowl with the melted chocolate. Then add the softened butter, oil, cocoa powder, flour and baking powder. Gently combine all the ingredients using a hand whisk. Ensure there are no lumps of dry flour left at the end.
Use an ice cream scoop to form the cookies (if you are using a small ice cream scoop, add 2 scoops of mixture on top of each other). Prepare all the cookies at the same time and leave enough space (approx. 4-5 cm) between them as they will spread while baking. You should get 10-11 large cookies.
Bake in a preheated oven at 180 ºC for 11-13 minutes until shiny and cracked on top.
Allow the cookies to cool for 8-10 minutes on the baking sheets, then gently transfer them to a wire rack to cool completely.
To decorate:Place the Cadbury White chocolate in a heat-proof bowl. Melt the chocolate in the microwave or over a pot of gently simmering water. Stir occasionally until fully melted and smooth. Set aside to cool slightly.
Using a spoon, drizzle the white chocolate over the cookies, creating the stripes of your mummy cookies.
Finish with the candy eyes white the chocolate is still soft.
Allow the white chocolate to set at room temperature or in the fridge.
Store the cookies in a single layer until ready to serve.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING