Chocolate and rose cookies
- May 2009
- 75g butter, softened
- 75g light soft brown sugar
- 3-4 drops of rose water (if you use the rose-flavoured chocolate then you will not need to add rose water)
- 1 medium free-range egg
- 2 tbsp golden syrup
- 150g self-raising flour
- 200g rose-flavoured chocolate, or use milk or white chocolate
- Good-quality vanilla ice cream, to serve
- Preheat the oven to 190°c/fan170°c/gas 5. Using an electric whisk, cream the butter and sugar together until really soft. Add the rose water, if using, and egg and beat until smooth. Mix in the golden syrup.
- Add the flour and gently mix together – don’t beat it again.
- Break the chocolate into small pieces, add to the cookie dough and mix again until combined.
- Using 2 spoons, dollop small spoonfuls of dough onto 2 baking trays lined with baking paper. Bake in the oven for 8 minutes. Leave to cool on the baking tray for 1-2 minutes, then use a fish slice to carefully move them to a cooling rack. Serve with ice cream while still warm, or allow to cool completely and store in an airtight container for up to 3-4 days.
If you can’t find rose-flavoured chocolate for this chocolate cookie recipe, you can just add a few drops of rose water to the mixture (you can find rose water in supermarkets and food shops).
Instead of rose water, you could add vanilla or mixed spice.
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