Last week I was having some serious cravings for smarties, but I couldn’t find them anywhere. Then, one day I popped into a different supermarket (one of the posh sort that import all sorts of over priced goodies) and there they were, sitting on the shelf – Smarties!
The sweets we eat as children hold a very nostalgic place in our hearts don’t they? Well, I was sad to see that Smarties don’t look the same way they did when I was small. For a start the tube is all different. They used to be round, with plastic lids with alphabet letters on the back. Ok, yes, they were probably a choking hazard. I remember as a child opening the tube by popping the lid off using my mouth, much to the horror of my Mum. My boyfriend remembers doing exactly the same thing, and blowing hard through the wrong end of the tube to fire the top off, probably in the direction of his brothers. So yes, in the light of this, those plastic caps maybe weren’t the best idea. Still though, this hexagonal tube without that hazardous plastic cap just isn’t the same. Then there’s the colours of the sweets. The colours aren’t as gloriously rich and bright as I remember. I’m sure they’re so much healthier now, and parents across the world are happy they’re not putting additives into their children, but part of me really misses those artificial colourings.
Anyway, I think these smarties look very pretty against the deep, dark of the chocolate. I do love these cookies. We sat and ate all four of the giant cookies, straight from the oven. The recipe is adapted from these Chocolate Chip and Peanut Butter Swirl Cookies. They’re soft, rich and very chocolaty with a texture almost like a brownies.
Soft-baked Chocolate Smartie Cookies
(makes 4 large cookies)
50g white sugar
55g brown sugar
1/2 teaspoon vanilla extract
65g plain flour
60g cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon milk
1 tube of smarties (or any other sugar coated chocolate sweets)
Cream the butter and sugars until soft and pale.
Beat in the egg and the vanilla until well combined.
In a seperate bowl, measure out the flour, cocoa powder, baking powder and salt. Slowly add the dry ingredients to the wet and beat until well mixed together. The batter gets very hard to work with, but keep at it. You’ll be left with a very rich, dark, firm mixture.
Mix in the milk.
Wrap the dough in clingfilm and pop it in the fridge for about half an hour. Preheat your oven to 350F/180C.
Divide the dough into 4 balls. Squash them down with your hands, until you have disks about a centimeter thick. Press smarties into the top of each cookie.
Bake for about 10 minutes, until the tops start to crack, but they still look a little under cooked.