Rocky Road

Last Friday saw the UK raising money for Red Nose Day. At my work, we have one charity that we raise money for each year so nothing was organised to raise money for Red Nose Day. My dad, however, was involved in a number of events to raise money for this cause. First, he works in a call centre which was being used to take calls from members of the public wanting to make donations. Secondly, he was getting his head shaved to raise money. When he was younger, my dad used to have long hair and as he has gotten older he’s kept it short but has never dared to get rid of it completely. Why would he? He hasn’t started to lose any yet and it is still it’s natural colour (no grey appearing yet). Good on him for going through with it but now he’s worried it won’t grow back. Thirdly, charity bake sale. Cue him asking me (very nicely) if I’d do some baking for him. He re-requested some triple chocolate cookies that I baked for his team last month, which I did bake for him. But the week before, I found out that maltesers were promising to donate £5 for every photo that was posted on the Facebook page showing a Red Nose Day charity bake using maltesers. Now, that wasn’t a challenge I was going to ignore. So, it got me thinking about what I could make. Crush some maltesers and mix them into the cookie mix instead of chocolate chips? Nope, his team were looking forward to the original cookie recipe. Make some malteser cupcakes? Nope, last time I was involved in a cake sale, the cupcakes were still there until the end. Make a malteser cake? Nope, my dad would only worry about cutting it into pieces.

Rocky road….chocolate….biscuits….marshmallows….maltesers…winner!!!


A bonus about rocky road is that it is simple to make and can be made in advance. No manic baking the day before trying to get everything ready for me to to take round to my dad. So, as mentioned above, my recipe only consists of four ingredients, yes, FOUR!! Everyone has an opinion on what should be in rocky road. Dried fruit, cherries, nuts, marshmallows, certain type of biscuit, certain type of chocolate, dusted with icing sugar….The list is endless. For me, I like to keep it simple. Adding too much can mean fewer people will buy it. With this recipe you can interchange the type of biscuit used (shortbread, shortcake, cookies, rich tea, digestives, oreo) or put in your favourite chocolate bar (crunchie, double decker, mars bar, milky way). But if you want to re-create my version, follow the below recipe.

  • 450g milk chocolate, broken into pieces
  • 150g ginger biscuits, broken into 1cm chunks
  • 100g mini marshmallows
  • 80g maltesers

Line the base and sides of a 7×9 inch cake tin with baking parchment. Place the milk chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to the boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the pan and leave to cool slightly. If the chocolate is too hot the marshmallows will melt. Stir in the biscuits, mini marshmallows and maltesers and then press into the cake tin. Place in the fridge to chill for 1-2 hours or until set. Cut into 12 pieces.

I use basic own brand chocolate as I feel it is not as sickly as the brand and balances well with the sweetness of the rest of the ingredients.

I’ve made this before where I have used one third plain chocolate and two thirds milk chocolate which gives it a bit of bitterness.

I melted 50g white chocolate and drizzled over the top once it had set to add some contrast.

Mr W managed to sneak a piece before it went and loved it. I was worried the ginger biscuits might overpower but he felt they worked well. Feedback from my dad’s work has been good and some have wanted the recipe. Here you go 🙂


Salted Caramel Brownies

Now, when asked to make a birthday bake that was chocolate related, this recipe was the first that popped in my head. I made it earlier this year when going to visit some friends. There were 6 of us. I went with 16 pieces and returned with none. If that’s not a sign of a good brownie, I don’t know what is. Maybe that Mr W had more than one means it’s a winner seen as he tells me he doesn’t like brownies!!

I found the recipe in an old copy of a Good Food magazine (it has since made an appearance on their Instagram). It’s a fairly easy recipe. The only step I struggle with is the placing of the salted caramel. It asks for 5 thick strips (I can only manage 4) and the strips are never even (I’m a bit of a perfectionist). The first set of strips are placed in between two layers of brownie batter. This time round I had a thinner base layer so the caramel oozed out the bottom a little (which isn’t necessarily a bad thing. Just meant I had more bits stuck to the greaseproof paper to eat 😛 ). The last set of salted caramel strips are placed on top and feathered. I struggled to make the feathering look anywhere as good as Mary Berry’s iced Bakewell tart (remember GBBO pastry week?).


If you want to make these yummy brownies, see the recipe below. I adapted the original slightly as I feel that the higher end chocolate does not melt as well as the cheaper chocolate. It’s down to preference.

Makes 16 large pieces


  • 200g unsalted butter, plus a little extra for greasing
  • 100g dark chocolate
  • 100g milk chocolate
  • 397g can Carnation caramel
  • 1 tsp salt
  • 200g golden caster sugar
  • 4 medium eggs
  • 130g plain flour
  • 50g cocoa powder
  • pinch flaky sea salt


  1. Heat oven to 160C fan. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  2. In a small bowl, mix 175g of the caramel with 1 tsp salt to loosen. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with a whisk until evenly combined.
  3. Whisk in the melted chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
  4. Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 4 evenly spaced strips. Spoon the rest of the brownie batter on top and smooth it out. Try not to disturb the caramel. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
  5. Scatter with the sea salt flakes, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. Let it cool completely in the tin, then cut into squares.

Melt in the Middle Pudding

This time last week I was coming back from my friend’s hen party in Valencia. It was a weekend of sun, food, drink and fun. On the first day we enjoyed a three course Italian late lunch. On the second night it was a tapas and wine night where we dressed the hen up in her ‘housewife’ outfit. On the third day, we used our very little Spanish to order takeaway sandwiches for the journey home (our greatest achievement lol).

 This weekend it was turn of the stag with a weekend away in Barcelona. Now, the only details I know of this are a craft ale tour and a football stadium tour. I think we got the better deal hehe. So I’m currently waiting for Mr W to fly home. Being the nice wife that I am, I have offered to pick him and my sister’s boyfriend up from the airport. Now, I agreed before I knew the details. Flight doesn’t land until 11:45pm!!! I’m normally in bed by 9:30pm. Boy, am I regretting my kind offer. To pass the time, I’m currently baking some ‘skinny’ chocolate muffins. They have been on my Pinterest board for so long that I figured I should probably give them ago.

Enough about now. With the boys away, my sister and I took advantage and had some sister time. This involved me cooking her meals (she requested healthy), watching films and making cocktails. To be fair, she did complete a charity 5km yesterday in the rain (well done sis and Beaky!!). So yesterday, I decided to try her on a cauliflower pizza (yes, you’ve read that correctly). Now, Mr W and I have had these in the past but I found the recipe we used to heavy. It used ground almonds which gave it a denser texture but was also a bit stodgy. The recipe I followed last night was from ‘The Body Bible – Clean Eating Alice’ which didn’t use any flour or substitutes. It’s basically cooked cauliflower that’s blitzed down and mixed with egg and Parmesan. Although this made for a softer base, I thought it was a lot tastier than the previous recipe I followed. Don’t get me wrong, cauliflower pizza are never going to be the same as an actual pizza. You will never be able to trick someone into thinking it was. But it is a tasty alternative that doesn’t leave you feeling ‘heavy full’. It was definitely a hit with us.


As the blog name suggests, we did indulge in a sweet treat. It’s all about balance and moderation. This pudding has been on the card for months, and has been booked in for this weekend since finding out when the stag do was. My sister sent me the link on Instagram. It’s a Peanut Butter Melt In the Middle Chocolate Pudding!!!


This was my first attempt at a melt in the middle pudding (never mind a peanut butter one) and it was a lot easier to make than I thought. The recipe I found served 4 so I had to adapt it to make a serves 2. Mr W doesn’t like peanut butter and my sister’s boyfriend isn’t a big dessert lover. Seemed the perfect time to try them. After seeing this pudding be made numerous times on MasterChef, I knew the greasing of the mould and the cooking time was important. If I was to make again, I would use smooth peanut butter. All I had in was crunchy and it didn’t melt as well. Do you want to give it a go?

100g dark chocolate (I wouldn’t use a high percentage as it would make it too bitter and you won’t be able to eat it all!)
50g butter
1 egg
1 egg yolk
55g caster sugar
17g plain flour
Peanut butter

Pre-heat oven to 180C.
Grease two moulds or ramekins.
Melt the butter and chocolate, slowly, in a saucepan.
Whisk the egg, egg yolk and sugar.
Add the chocolate mixture and plain flour. Mix until combined.
Half fill the moulds/ramekins with the batter.
Add 1 teaspoon of peanut butter to each mould/ramekin.
Fill with the remaining batter (leave some room at top as the pudding will rise.
Bake in the oven for 15-18 minutes. The top should be firm to the touch. Try not to over bake or there will be no melting middle!


Beetroot and Chocolate Traybake

There seems to be a lot of sweet baking recipes that have a vegetable thrown into the ingredients list. The most obvious is the classic carrot cake. I refused to eat this when I was younger because of the carrot component. Who wants to eat a cake that tastes of carrot? But once I tried a slice I realised how wrong I was and this has now become one of my favourite cakes. Now I’ve seen (and tried) cakes made using courgettes and sweet potatoes. I’ve recently seen avocado being used but have not yet tried one of these. One cake that I have been wanting to try is beetroot chocolate cake. I have seen this colourful vegetable used in brownie recipes, cupcakes recipes and more recently as a traybake. After watching an episode of ‘The Great Sport Relief Bake Off’ I knew I needed to make Mary Berry’s technical challenge so we could try it at work.

What’s the purpose of adding the vegetable? Does it cut down on the use of fat or sugar? After looking at the recipe, I don’t think it does. Sure, it makes the cake lovely and moist but I would have thought it would be a ‘healthier’ bake. But this didn’t stop me from making it, I was too curious as to what it would be like.

Mary Berry’s Beetroot and Chocolate Traybake

Making the recipe. Now, I like a recipe that uses the minimum amount of bowls and utensils. This recipe didn’t meet the criteria. It required the use of FOUR different bowls (and I didn’t even follow the full recipe). I managed to drop my tub of cocoa powder on the floor which meant that, having needing to clean the mess up, it took me almost an hour to get the cake in the oven. Now, I normally wouldn’t mind if it was a slightly complicated bake. But this wasn’t. It was just a traybake. I made the cream cheese frosting (this was very tasty) but didn’t bother with the beetroot heart decoration. I dusted with cocoa powder instead. 


The eat. Don’t get me wrong, the traybake was nice. The beetroot had kept the texture moist and the frosting complimented the flavour well. But it didn’t have the promised richness or the wow factor you would want for a special occasion. I mean, if you wanted to have some cake without too much guilt, this would be the right choice. But if you want a rich, chocolate cake, go elsewhere. This Gimme S’more cake from Home Sweet Home in Manchester is what you need.




Baked Doughnuts (Attempt 3)

Third time’s a charm. I did it. I successfully made a baked doughnut that looked like a doughnut and tasted (depending on who you speak to) like a doughnut. Mr W said that it tasted better than some shop bought ones he’d had. Result 🙂

For this attempt, I found a recipe on the Lakeland website (it was attached to the doughnut maker kit I bought). It gave recipes for ring doughnuts and filled doughnuts so I used the filled doughnut recipe. again, I halved the recipe as it made 10 (too many to eat if they don’t turn out too well). I let Mr W choose his filling when we went shopping (strawberry jam is the classic doughnut filler apparently). This recipe used yeast (like the other recipes) and also had egg in it. The dough needed to be proved twice. This time I sat the dough in front of the fire (an excuse to get nice and toasty) and this worked a treat. I also used my food mixer with the dough hook to ‘knead’ the dough just to make it a little easier. It probably took around the same amount time but it can vary depending on ingredients and temperatures. The difficult part for me was the filling of the doughnut. I didn’t check what jam Mr W had picked up (not seedless in case you were wondering) and the nozzle kept getting blocked. But I got there in the end. Me and Mr W had a doughnut on the night I made them and my sister (and Mr W again) had another the next day. They passed the test. The jam was still in the middle and hadn’t soaked into the doughnut. I admit, the doughnut still had a bread like flavour/texture but it was lovely and sweet. Next time I’m going to try the ringed doughnut recipe and glaze them.

A couple of days later I tried one of the attempt 2 doughnuts that I’d kept in the freezer. Big disappointment.

Recipe taken from Lakeland website

Made using the Doughnut Making Kit – Makes 10
What you need
240ml milk
40g butter
500g strong white bread flour
50g caster sugar
2 tsp salt
7g sachet fast-action yeast
2 eggs
1. In a small saucepan, warm the milk and butter until just hand hot, mixing the butter until it melts
2. Sift the flour and sugar into a mixing bowl and stir in the salt and yeast.
3. Slowly add the milk mixture and the eggs to the dry ingredients, mixing with a wooden spoon. You can
use your hands but the dough is very sticky.
4. Tip the dough onto a floured surface and knead for 10 minutes. As the mixture is sticky, it may be useful
to use a dough scraper to lift it and fold it over.
5. When the dough is smooth and elastic – persevere, this will happen – place it in a lightly floured bowl,
cover with a damp cloth and leave to rise for 1 hour.
6. Divide the risen dough into 10 equal pieces. Roll into balls and place into the moulds. You can also roll
the dough into sausages and shape them into the ring moulds.
7. Cover the moulds with oiled cling film, making sure the cling film doesn’t touch the dough. Leave to rise
again for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 180C / Gas 4.
8. Bake in the middle of the oven for 10-15 minutes until golden. Leave to cool and fill with jam, custard,
cream or any other filling of your choice.


Last weekend was a busy baking/cooking session as I also gave the Peanut Butter Millionaire Slices another go (recipe was mentioned in a previous post). When I took them into work first time, people felt that it needed the caramel layer that I chose not to make. This time round I made it. So there was a layer of biscuit base, peanut butter icing, salted caramel with crushed peanuts, dark chocolate, toffee drizzle and crushed peanuts. I made them as a late birthday treat for my previous manager (couldn’t make them on a work night due to them taking around 8 hours). In her words they were epic.

Meat Free

So last weeks meat free Monday highlight was the home made soup (again, part of my epic weekend baking/cooking). Mr W bought me Mexican Food Made Simple by Thomasina Miers. In here I found a recipe for Sweet & Spicy Squash and Chickpea. My disappointment was that it only served 2, no leftovers for another day. I did adapt the recipe slightly to suit the ingredients that I had in. If you a soup lover, please give this a try. Below is my adaptation of the recipe.

  • 1 heaped tsp cumin seeds
  • 2 tbsp olive oil
  • 1 large leek, washed and sliced
  • 2 cloves of garlic, chopped
  • 1 dried chilli, chopped
  • 1 tsp dried oregano
  • 1 butternut squash, peeled, deseeded and chopped
  • 1 cinnamon stick
  • 1 bay leaf
  • 400ml chicken stock
  • 1 can chickpeas
  • salt and pepper
  1. Heat oil in a pan. Cook the leeks for 5 minutes over a medium heat until tender before adding the cumin, garlic, chilli and oregano. Cook for 3 minutes.
  2. Add the squash, cinnamon stick and bay leaf. Stir the mixture and then pour over the stock. Bring to the boil then turn down and simmer for 15 minutes until the squash is soft. Add the chickpeas and season.
  3. Blend the soup if you like. I blended using a hand blender so that I could still leave some chunks in it.

Stem Ginger

So, the other week I came across a jar of stem ginger in the cupboard and didn’t know what to do with it. A lot of recipes were using it to make cakes but I wanted to do something a little different. On the label it suggested you visit their website for recipe ideas, so I did. The first recipe I came across was for a Spicy Butternut Squash and Ginger Risotto (I’ve been loving the squash this week). I decided to use pearl barley instead of risotto rice and threw a bag of spinach in towards the end of cooking. The end result was lovely. I brought the leftovers in the next day for my sister and she enjoyed it also (may have been a little hot for her). It did take me almost 2 hours to make (ended up missing a Pilates class and getting chilli in my eye) but it was worth it. Click here for the recipe.


I also made some Ginger and Mixed Seed Flapjacks for a visit down to Lincoln at the weekend. I was going to put on a picture but Mr W ate half of the last slice and it looks for sorry for itself on its own on the plate. But take my word for it, they were yummy. MR W would have preferred if there wasn’t honey in it but I think that was my favourite bit. Instead of using clear honey I used some Mexican Orange Blossom honey which gives a subtle orange flavour. I also melted around 50g of dark chocolate to put on the top. Ginger and dark chocolate are a great combination. The recipe suggested it served six. I used a smaller tin and cut it into 8 decent sized portions and would probably cut into ten next time. In the W household, Mr W is the flapjack making King but I think I have redeemed myself with this bake. Millie, here is the recipe as promised.

Salted Caramel Cupcakes

Seen as it is National Cupcake Week (always some national food day at the moment) I thought I would bake….you guessed it….cupcakes!!!! I was thinking of what sort I could do and then remembered I had a pouch of Dr Oetker Cupcake Centres (I might not be able to pronounce it but I’ve made sure I’ve spelt it correctly 🙂 ). Now, what flavour combination of cake and icing to do? No doubt about it, chocolate cupcakes and caramel buttercream icing. I will admit, I may have got a little inspiration for my decorations from an Afternoon Tea I went to on Saturday afternoon. As a group, we were provided with 8 different cupcake flavours. 8 I tell you!! I chose the Reese’s Peanut Butter cupcake (chocolate cake with a peanut butter centre, chocolate buttercream and half a Reese’s cup). I brought home for Mr W Millionaire Shortbread cupcake (vanilla cake with a caramel centre, vanilla buttercream and a mini millionaire shortbread). So, this got me thinking about how to decorate mine. Then I spotted them, real fudge pieces. I adorned the top of each with a triangle of fudge. For a change, I was able to give some cupcakes to my mum for her to take to work and I have sent Mr W to his quiz tonight with a few for his team. Hopefully they went down well.

Now, I’m not going to give a recipe for this bake. Just choose your favourite chocolate cupcake recipe and your favourite buttercream recipe (adding caramel flavouring if you wish). I found the filling pouch a little strange. You just stick the nozzle into the middle of your still warm cupcakes. No removing a bit of cake is required. I can’t understand how the filling gets in (surely the nozzle is blocked with cake?) but I did manage to get a salted caramel centre. The cupcake recipe I used made denser, brownie like cake. I would have preferred a lighter cake but that’s just preference. I think I also prefer my usual method of using a cupcake corer to fill my cupcakes as I can see how much I am putting in each (also feels a bit more home made). 

I may not have a recipe for you but I do have a picture 🙂

Salted Caramel Cupcakes

Chocolate Orange Mousse & Cornflake Cookies

Time for a long overdue blog post. August has been such a hectic month (with two weddings, a F1 Grand Prix weekend in Belgium, numerous birthday celebrations for Mr W, a job interview, and completing an online diploma to name just a few) that I just haven’t had time to sit and blog. I’ve only now just started to settle back into a routine (I knew I liked my routine but I didn’t quite realise how stressed and out of control I would feel not being in one. I now understand why it gets brought up so much at work. Out of routine Jenny = bad news). I can now get back into doing my regular baking. I mean, I have done a little bit in my absence but forgot to take pictures of the finished product. Instead, I am going to put up a recipe for a dessert that I have been promising my friends for months. It’s a recipe I’ve adapted from the Good Food website (click here for original recipe). But before I get into my recipe, I just wanted to mention a couple of places I’ve been to around the Manchester area.

A couple of weeks ago I went to Tattu in Spinningfields, Manchester with people from work. I was a bit sceptical at first because of the price but it was definitely worth it. I shared the venison won tons (the dipping sauce was little too sweet for my liking) and then had the chilli glazed smoked aubergine with steamed rice. My sister had the lobster and prawn noodles which looked amazing. The place itself is lovely. It did take us a while to find as it has no obvious signage but inside they have a number of little booths with a living cherry tree on the first floor.

Chilli Glazed AubergineLobster and Prawn Noodles

A number of people might be aware that one shop I am reluctant to go to is Ikea. I don’t like that you have to follow a particular route taking you through all the different departments to get out. I want to go straight to the area that I want and then go straight to the till. But this week, Mr W wanted to go to buy some furniture for the loft. He thought about how to get me to agree to this carefully and suggested we have tea at an American chain called Five Guys in Ashton (right next to Ikea). Now, I’m not a particular fan of fast food chains like McDonalds or Burger King but this was on a completely different level. You pick your basic burger or hot dog (4 of each type, nice and simple) and you then request your toppings (all free, as many as you want). Mr W went for a classic beef burger with lettuce, fried onion, mayo and ketchup. I went for a hot dog with fried onion, pickle, ketchup and mustard. Now, I’m not a big fan of hot dogs but this was good, so good but so bad. To make that even more better, they have unlimited soft drinks where you pick your base (coke, diet coke, coke zero, sprite, sprite zero, fanta, fanta zero, fanta still and lemonade) then a flavoured syrup (I think it was a choice of 8-10). AMAZING. I’m now thinking of things I need from Ikea for an excuse to go back.

Five Guys

Finally, as a birthday treat for Mr W, I booked us in at the Hawksmoor today for some lunch. I’d read that it had the best Sunday lunch in the UK, Mr W had heard that it was known for it steaks. I chose the slow roast Sunday lunch and Mr W had the rump steak with triple cooked chips. To finish I had the salted caramel rolos and Mr W had the sticky toffee pudding with salted caramel ice cream. We can see why the roast and steak are such highly recommended, they were cooked to perfection and tasted great. Mr W managed to eat the majority of his dessert (I had to have a few spoonfuls to make sure it was up to standard). We did find the salted caramel rolos a let down as they were a bit too sickly rich for us and left a strange after-taste. I would love to go back with my sister and try the Ambassadors Reception pudding. Watch this space….

Now, back to the recipe. To begin with, I halve the recipe as I make it for me and Mr W. The first time I made it I used the recommended 70% dark chocolate and decorated it with raspberries and blueberries and it was yum. I’m not normally a fan of chocolate mousse (in particular shop bought which is quite airy as there doesn’t seem to be much to it and isn’t worth eating) but this version was light and rich with no aeration. This version is the picture I have used for my main blog page. Below is the latest version I made, chocolate orange mousse.

Serves 2

40g dark chocolate with orange

1/2 tbsp cocoa powder, plus extra for dusting

1/4 tsp coffee granules

1/4 orange blossom water

1 egg white

1/2 tbsp caste sugar

25g Greek yogurt

Orange zest and grated chocolate to decorate

  1. Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and orange blossom with 1 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
  2. Stir the melted chocolate, it will be quite thick. Stir in 1 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
  3. Whisk the egg white to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg white into the chocolate mix using a large metal spoon, then very gently fold in the rest of the egg white until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. Spoon into 2 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
  4. Place each mousse on a saucer or small plate. Top with some orange zest and grated chocolate, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

Chocolate & Orange Mousse

I also wanted to provide a recipe for some cookies that I made for Mr W’s birthday BBQ. I was surpised at how well they went down and want to give the recipe so that people can give them ago. Unfortunately, I didn’t take a picture of this bake but if you click here you can see what they should look like. I did adapt the recipe slightly as I couldn’t be bothered making the cornflake crunch they suggested, I just used good old cornflakes. I baked some of the cookies after I chilled them for the minimum amount of time. They were okay but not as good as the ones I baked after having them stored in the fridge for 4 days. These were moreish. If making these, make sure you are baking them from chilled and not baking more than 6 per baking sheet as they do spread (they might look like they won’t but they will).

Momofuku Milk Bar Cornflake Marshmallow Chocolate Chip Cookies Makes 15-20

225g butter, at room temperature
250g granulated sugar
150g light brown sugar
1 egg
1/2 tsp vanilla extract
240g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 1/2 teaspoons salt
150g cornflakes
100g mini chocolate chips
65 g mini marshmallows

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflakes and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

4. Using an ice cream scoop, portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

5. Heat the oven to 190C or 170C fan oven.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment lined baking sheets (I did 6 per baking sheet). Bake for 18 minutes. the cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the centre. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the baking sheets before transferring to a plate or to an airtight container for storage.