Monday, 19 November 2012
S'mores cookie tarts ~Secret recipe club challenge November 19th
This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it.My assignment for this month was Erin's blog making memorieswithyour kids. When I saw the name I was exited to read it as it sounded like a fun blog with lots of kid friendly posts and recipes. I was not dissapointed. I scanned all the posts and finally settled for the s'mores cookie tart recipes.The original recipe can be found here.
I made a couple of small changes , they were reducing the amount of sugar slightly and replacing the Reece chocolate with Nestle Rolos (caramel centered chocolate drops) and Graham crackers with digestive biscuits as I am unable to get these ingredients in the UK. My tarts resembled more cookies than tarts as they spread a lot during the baking although I did chill the dough as per instruction.Despite the appearance they tasted delicious.
Gooey caramel and chocolate centred cookies that were really moreish and delicious.
120 grams / 4 oz salted butter, softened
120 grams / 4 oz sugar
1 tablespoon egg replacer with 4 tablespoons water
1 teaspoon vanilla
240 grams / 8 oz plain flour
6 digestive biscuits
1 teaspoon baking powder
24 Chocolate rolos
1. Crush the digestive biscuits and keep aside.
2. In a stand mixer beat butter, sugar, egg replacer and water. Add the vanilla, baking powder, flour, and digestive crumbs and mix till a dough is formed.
3. Transfer the dough to a bowl and divide tit into 20 walnut sized balls.
4. Take each dough ball and push your thumb in the centre to make a cavity. Place the rolo in the centre but do not cover the top of it with the dough. Make sure the top of the rolo is exposed.
5. Repeat for all the dough balls and place them on baking sheets.
6. Place the cookies in the fridge for 30 minutes to chill.
7. Preheat oven to 180 degrees C/ 350 degrees F
8. Bake the cookies for 15 minutes until slightly brown and remove do not over bake.
9. Transfer to a wire rack to cool.
Notes: Although I chilled the cookies they really spread out. I overcooked one batch and all the chocolate covered caramels burst open . Despite this they tasted delicious.
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A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.