Prep
30 minsBake
25-30 minsServes
10-12Difficulty
Easy About
Crisp and crumbly on the outside with a rich fudgy centre, these brownie cookies are the best of both worlds. Rich in chocolate with a touch of orange zest, they are beyond addictive.
Preheat your oven to 180˚C (160˚C fan), weigh and prepare all your ingredients in advance.
Place the butter in a heatproof bowl and melt over a small pan of simmering water (the bowl should not touch the water). When the butter is almost entirely melted through, add in the chopped up chocolate, stirring occasionally until entirely melted. Set the bowl aside.
In a food processor (or using a hand mixer), whisk the eggs, caster sugar and light brown sugar for 5 minutes (best to set a timer for this).
Pour the butter and chocolate mixture into the egg mixture. Add in 4/5 of the orange zest, leaving a little aside. Mix until well combined for approximately 1 minute.
In a separate bowl combine the flour, baking powder and sieved cocoa powder together. Add this to the wet mixture and mix for as little as possible, until evenly combined.
Using a tablespoon, or ideally an ice cream scoop, place evenly sized dollops of the dough onto a lined baking tray. Leave space between each cookie, as they will expand when baking. Flake a little coarse salt on each one and place the tray in the oven.
Bake for 11-12 minutes. The cookies should have crinkles, and the edges should be crispy.
Remove from the oven, sprinkle the remaining orange zest on and leave to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
Ingredients – 10 items
1
70% dark chocolate
Butter
Unsalted
Fairtrade Tate & Lyle Golden Caster Sugar
Tate & Lyle Fairtrade Light Brown Sugar
Large eggs
Plain flour
Cocoa powder
Baking powder
Orange zest
Sea salt flakes
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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