Cardiac Cookies

Let's get one thing straight first

These are NOT good for your heart. Your soul - maybe

These are incredibly scrummy but as they consist of pretty much sugar, sugar and more sugar in various forms I promise you will suffer the sugar rush from hell if you over-indulge. bouncing off the wall is the least of it (Yes, you know who you are...). However they are popular so I very, very occasionally will bake some and stand back to watch the fireworks. This time they are for a team meeting at the other half's place of work. Me, I think he's a sadist....

You can find many variations on this recipe all round the interweb - here is mine. Handle with care...




INGREDIENTS

1 c. butter

1 c. crunchy peanut butter

1 c. white sugar

1 c. brown sugar

2 eggs

2 tsp. vanilla

1/2 cup golden syrup (optional)

3 c. flour

1 tsp. baking powder

1 tsp. baking soda

2 bags fun size SNICKERS® bars, cut in half

If you are using normal size snickers bars cut into quarters




METHOD
Cream butter, peanut butter, both sugar, egg, vanilla. Add flour and form in small balls. Wrap the dough around the SNICKERS® bar completely covering it and making it somewhat round. Lazy folks can add everything into a food processor and work that button. Warning dough is pretty solid so make take some final hand scrunching (Technical term there) Bake 10-12 minutes at 350 degrees / Gas Mark 4


Makes about 50 - really depends on how many snickers bars you have and how big you want the cookies.

As they will be scaldingly hot with all that sugar Try to let them cool before scarfing as many as you think your body can handle in one sitting.

Cornflake cakes

To borrow a phrase from a friend, 'When I was a nipper'... our local bakery used to sell chocolate cornflake cakes, one of my favourite weekend treats. They used to make them in triangular moulds which was considered very exotic by all and you could nibble off each cornflake - making it last for the longest time.

And of course, over years I have churned out many, many with varying levels of assistance from generations of borrowed children (of all ages). I also have a couple of variations on the theme and to be honest have developed a more grown up version with sultanas and flaked almonds (and a dash of booze).

I haven't made any for some years and and they have faded from my conciousness but I was recently in a one of a chain of coffee shops (who will remain nameless in case they want to sue once they've read this) and having seen cornflake cakes on the counter decided to have one with my afternoon cappuccino (yes, I KNOW you're only supposed to have the frothy one at breakfast but I like it and do not care. I have always been a rebel).

It was appalling. Disgusting. Revolting. It had obviously been made in a large batch, the cornflakes had been smashed up, there was waaaay to much sugar and the whole thing resembled concrete. I had to break into it with a knife - thus endangering anyone within range of the ensuing brown missiles. Peeved does not come close. A childhood memory trampled to dust by commercial imperatives.

Listen here Costa, (oops, that gave the game away) - some things are too important to be exploited.

Having seethed for a week or so at this insult to childhood innocence, (Overly dramatic? Moi?), I decided to get down to business and make a batch of my own. So here is my recipe for my slightly more grown up version.

TIP: DO NOT scrimp on cheap chocolate or cornflakes. It can only disappoint. This is one instance when only good stuff will do.

Cornflake Cakes
makes 12 little ones, 6 grown up ones.

INGREDIENTS
150g Green & Black's plain chocolate
25g butter
50g Kelloggs cornflakes
20g sultanas
20g flaked toasted almonds
2 tablespoons golden syrup
50ml double cream
shot of liquer - Tia Maria (coffee flavour) or Drambuie (orange)

METHOD

1. Melt chocolate and butter (either in a bowl over simmering water, or in a microwave)
2. Stir in golden syrup, cream and liquer
3. When thoroughly blended stir in cornflakes, sultanas and almonds
4. Make sure that everything is thoroughly coated
5. Spoon into paper cases and pop into fridge to chill

You can also add small marshmallows or chopped cherrys if you wish but this is my favourite version. Ya boo sucks. Oh dear, I seem to have reverted to childhood...