To stop myself from polishing off an entire bag of Minstrels on my own, I decided to make cookies with the rest. Having not been able to find a recipe that I had all the ingredients for, I just created my own!
These cookies probably would have been more successful if our oven actually had a temperature dial that worked but they’re not my worst kitchen caper ever. I prefer my cookies flat and chewy and these were rather puffed up and a bit crunchy on the outside but I suppose that’s a personal preference and there were no complaints from my taste testers!
100g margarine, softened
1/2 cup (100g) dark brown sugar
1 teaspoon vanilla extract
1 tbsp golden syrup
1/4 cup (150g) plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1. Pre-heat oven to 170 degrees and line large biscuit tray with baking paper.
2. Beat margarine and sugar together in large bowl until creamy.
3. Add golden syrup and vanilla and beat well.
4. In separate bowl, sift flour then mix in bicarb and salt.
5. Slowly add flour to wet mixture, stirring well after each addition. When about half the flour is added, start adding Minstrels as well until all ingredients are well combined.
6. Roll mixture into small balls and place on baking tray, flattening each ball slightly.
7. Bake for 10-12 minutes until just starting to brown.
8. Cool on tray for 5 minutes and then transfer to wire rack to cool completely.
If I made these again, I would probably halve or quarter the Minstrels to make it easier to get a good dough-to-Minstrel ratio when dividing the mixture up. I’d also raise the liquid content to try and get the cookies a bit softer. But overall, they worked out okay and saved me from a Minstrel-induced tummy ache!