Biscuit Day Recipe

As you might imagine, celebrating Biscuit Day is a lot of fun. It is your yearly excuse to eat as many biscuits as you like- and to do a spot of baking. We thought during lockdown we would give you the recipe of some delicious ‘Chewy white chocolate fudge cookies.’ So, it’s time to get baking, and enjoy the delicious taste of a cookie with a hot cup of tea or coffee!

Chewy White Chocolate Fudge Cookies (Makes 6-12 cookies)

Ingredients

• 125g butter, at room temperature
• 225g soft light brown sugar
• 1 egg
• 150g plain flour, plus extra for dusting if necessary
• 50g strong white bread flour
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• Pinch of salt
• 200g good-quality white chocolate, roughly chopped  

Method

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit,) Gas Mark 4. Line a couple of large flat baking sheets with baking parchment.
• Cream the butter and sugar together in a bowl until pale and smooth. Add the egg and beat in. Add the flours, bicarbonate of soda, baking powder and salt gently stir together to give a smooth but slightly sticky texture. Finally, fold in the white chocolate.
• Divide the dough into six equal-sized pieces and roll each one into a ball. Use floured hands if you feel the mixture is a little too sticky to handle. Flatten each ball between the palms of your hands so they are about 1cm thick and not quite a perfect round. If you want smaller ones just make 12 balls instead.
• Arrange three on each baking sheet, spaced a good 10cm apart. As they will spread during cooking. Bake in the oven for about 10-12 minutes until pale golden. They will still be quite soft to the touch but remove them from the oven and leave to cool a little on the sheet for about 5 minutes. When slightly set, very carefully transfer them to a wire rack with a fish slice. These are so delicious still a little warm. Any leftover cookies can be stored in an airtight container for a couple of days.   

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