Netflix and chill; the Cookie!

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My husband and I are mad movie fiends. We don’t generally have a lot in common (opposites attract right?) but luckily both of our ideal Friday nights in to snuggle on the couch with our cats and a good film. Oh, and snacks. Lots of snacks.

Don’t get me wrong, we don’t always agree on movie choices; I love BBC period dramas that I could never get him to watch and he has some seriously dull, drama filled loves that are just too dark and dreary for my tastes. But we make do.

So this weekend we had another Netflix night on the cards, watching Let the Right one in -the Swedish sub-title original; we can be a little pretentious 😉 – and I couldn’t decide if  I wanted sweet or salty snacks. I’d seen the popcorn cookie on Joy the Baker and decided to give them a go with a bit of an extra decadence to satisfy my sweet tooth.

And thus; Netflix and Chill; the Cookie was created!

Take your favourite chocolately movie treat (caramel mates in my case), dark choc chips, hot buttered popcorn and roll it all into one oozey mess. YUM.

Recipe is as easy as can be:

50g butter (softened to room temp)
75g margarine
50g brown sugar
1 teaspoon vanilla extract
75g white sugar
2 tablespoons sweetened condensed milk
220g self raising flour
1/2 packet nestle dark choc chips
1 packet of mates roughly chopped
About 1/3 of a 100g of microwave popcorn, cooked as per directions

Method
Pre heat oven o 180 degrees.

Cream butter, margarine, vanilla and sugars together until pale and smooth. (I use two types of sugar and both white sugar and brown sugar to get the perfect mix of crunchy, buttery and soft that I like in my cookies).

Add condensed milk,choc chips and mates and mix until well combined.
Stir in flour until a smooth dough forms and carefully add in popcorn as the last addition; be a little wary not to break these up too much for the best effect. Place onto your lined cookie tray with a little room around to allow for any spread; the mates will melt and ooze!

Roll into small balls and bake for about 9-12 minutes. As with any cookies these will be baked to taste; I like these blonder which keeps them nice and soft- bake them for longer if you like them golden brown and crunchier.

Happy baking!

Snoz xx

Mother of Dragons! (or Snoz. Mother of Snoz)

Yup, it’s somehow May all of a sudden and we all know what that means! Hallmark cards, jewellery catalogs and all the supermarkets bring their fluffy pink slippers to the front of the store….Must be Mothers Day!

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I’m the proud owner of a super cool Mum and we have a rather epic weekend of mother/daughter time this week. I get the majority of my geeky tendencies from Mum; books, Bowie, BBC, more books, baking (I still can’t top her sultana steamed pudding). This weekend we are hitting a Prince tribute screening, taking part in a cookie decorating course and then a chilled lunch at the family home on Sunday.

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Don’t think Mum will appreciate this one…but I love it for some reason. Early 90’s Snoz! 

So how to say thanks to such a cool Mum? I’ve been trying to focus on handmade gifts this last year; money does’t say as much as time spent on a labour of love. So cookies it is! Mum’s favourite cookies (well, the ones I remember always being hidden away as ‘do not touch’ in the pantry as a kid) are honey jumbles; so delicious!

The honey jumble recipe below is courtsey of Claire K Creations and you can find her blog post right here; http://clairekcreations.com/2012/02/honey-jumbles-my-favourite-school-biscuit/

Ingredients
Biscuit
  • 60g (2oz) butter
  • ½ cup (110g), firmly packed brown sugar
  • ¾ cup (270g) golden syrup
  • 1 egg
  • 2½ cups (275g) plain AP flour
  • ½ cup (75g) self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground clove
  • 2 tsp ground ginger
  • 1 tsp mixed spice
Icing
  • 1 egg white
  • 1½ (240g) icing sugar
  • 2 tsp plain AP flour
  • 1 tbsp lemon juice
  • pink food colouring
Instructions
  1. In a medium-sized saucepan, combine the sugar, butter and syrup and stir it over a low heat until everything has melted together.
  2. Transfer the mixture to a medium-size bowl and set it aside to cool for 10 minutes.
  3. Stir the egg into the mixture and then sift in the dry ingredients and stir them through.
  4. Sprinkle the bench top with flour and turn out the dough then knead it until it loses its stickiness.
  5. Form the dough into a disc shape and wrap it in plastic wrap and then refrigerate for at least 30 minutes.
  6. Pre-heat the oven to 140C(284F) fan-forced and line two oven trays with baking paper.
  7. Take the dough out of the fridge and divide it into 8 pieces. It’s easiest to cut it up like a pizza.
  8. Roll each wedge into a 30cm long log and then cut each one into 5 6cm portions. I used a ruler to make them nice and even.

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  9. Use you fingers to round out the corners and then flatten each one slightly and place on the baking tray leaving at least 3cm between each one.

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  10. Bake the biscuits for 15 minutes and then leave them to cool on the trays.
  11. To make the icing, beat the egg white until it starts to foam then stir in the icing sugar, flour and enough lemon juice to make it spreadable. If you want to use two colours, divide the icing in two and tint one bowl with pink food colouring.
  12. Spread the icing over the cooled biscuits and leave them to set.
  13. Honey jumbles will keep in an airtight container for at least a week or they can be frozen.
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