Giant Iced Millie’s Cookie

Here’s my first attempt at the Giant Iced Millie’s Cookie. For those of you overseas not familiar with Millie’s cookies it’s a bakery chain here in the UK. One of their signature products are the giant cookies that they do for special occasions and as you can see from the picture below it’s like a giant skillet cookie. It’s really simple to do and is a nice twist on the traditional chocolate chip cookie. Mine says congratulations as it was baked in celebration of my sister getting into uni. Just use your favourite chocolate chip cookie recipe (or you can use mine) Chewy Chocolate Chip Cookies,  bake it in a cake pan for around 40 mins (depends on the thickness), cool then ice and you’re good to go!

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Rocky Road Bars

 

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Notes: You can make these with popcorn instead of biscuits. This would add variety and it’s also healthier too.

Makes: 24 bars

  • 125 grams soft butter
  • 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces ( Even though it doesn’t match the description,  I use Cadbury’s Bourneville chocolate as it’s more affordable and I like the taste)
  • 3 tablespoons golden syrup
  • 200 grams rich tea biscuits or any other biscuit you prefer
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)

Method:

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

Recipe taken from Nigella Lawson