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It’s a little known secret, (I’m kidding! It is not a secret at all) that I love Torvill and Dean and the time has come that I dedicate a cake to them.

So, it’s a purple cookie (for Bolero), a golden centre for their Olympic gold medals and nuts for – well I’m nuts about Torvill and Dean!

2 cups self raising flour

½ cup sugar

1 cup chopped nuts (I use almonds but feel free to pick a nut)

1 egg (beaten – here I go, beating things again)

¾ cup milk

60g melted butter (once again, not going for low fat again)

a slab of white chocolate

purple food colouring (or mix your own using blue and red and by the way, I won’t be offended if you choose not to use purple – use any colour that takes your fancy, or dare I say it, leave it colourless)

edible gold dust or glitter

purple sugar

12 extra nuts

–         Prepare a cookie or muffin tray and preheat the oven to 200C (390F)

–         Mix the flour, sugar and nuts into a bowl

–         In another bowl, beat the egg, milk and butter together and then add the food colouring to this until it is a colour that you like

–        Fold the two mixtures together until just blended

–         Spoon some batter into the bottom of each cookie cup (warning: this is a sticky mixture and you are probably going to have to use your fingers!)

–         Push a piece of white chocolate or two into the mixture

–         Top with gold dust or glitter (you can leave this out – but I can’t imagine who wouldn’t want shiny cookies)

–         Cover the chocolate with the rest of the mixture

–         Push a nut into the top of each cookie

–         Sprinkle with purple sugar

–         Bake for about 15 minutes

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These cookies are best eaten warm so that the chocolate inside is still soft and molten, while humming the Bolero

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