Hannah Seltzer Bakes….

Sticky Toffee and Chocolate Chewy Cookies

Ingredients:

• 200g Self-Raising Flour                                                                             
• 25g Plain Flour
• 125g Unsalted Butter, softened
• 1 Egg, beaten
• 100g Soft Light Brown Sugar
• 125g Caster Sugar
• ½ Teaspoon Vanilla Extract (Optional)
• 100g Chocolate Covered Toffee*
  (Chopped roughly into quarters)

Makes 18 Cookies

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Line baking trays with parchment paper
3. Cream the butter and both sugars together in a large bowl.
4. Add the egg and whisk/beat until evenly mixed. Do NOT overmix at this point.
5. Mix both flours together and sift into the mix. Fold in until the dough is formed and sticky.
6. Mix in the chopped chocolate covered toffee.
7. Mould a spoonful of cookie dough into a ball and place on baking tray. Press your fingers lightly on the dough to flatten slightly. Repeat until mixture is finished – this should make 18 cookies.
8. Place in the oven for 9 minutes.
9. Remove from oven and put on a wire rack to cool immediately. Eat when cooled completely.

*I use Walker’s Double Dipped Chocolate Toffees which you can buy in Sainsbury’s