It's been a long couple of weeks but I am back with haribo cookies. This morning I sat my last exam of the season so I'm officially free for the next week or so before lectures start again, hooray! These cookies are very moreish and according to my housemates they taste a little bit like apples; to me, they taste quite a lot of citrus and have a gooey centre that is complimented by the chocolate chunks I threw into the mix.
I based the recipe for these cookies on the triple chocolate cookies from Eat Me by Xanthe Milton but exchanged most of the chocolate for haribo starmix. I don't know where I got the idea, but one day this week I just suddenly got haribo cookies in my head. For those of you who were looking forward to pina colada cake, fear not because I'm making it first thing tomorrow and actually can't wait - I hope it doesn't go wrong like things I anticipate baking tend to do...
The healthy brownies that I made a couple of weeks ago went down very quickly. Just like the unhealthy version, it was hard to stop at one brownie; the boys in my house didn't even suspect that they were healthy and demolished them pretty sharpish.
- 250g Plain Flour
- 125g Light Muscovado Sugar
- 225g Caster Sugar
- 50g Milk Chocolate
- 200g Haribo
- 1 Egg
- 2 Tbsp Milk
- 200g Butter
- 50g Cocoa Powder
- Preheat the oven to 180C and line a baking tray or two with baking parchment.
- Cream the butter and sugar together.
- Stir in the egg, followed by the flour and cocoa powder. The mixture may become too stiff to stir after adding most of the flour so just add the milk to make the mixture more workable.
- Chop the chocolate into small chunks and stir it into the mixture with the haribo. Make sure that you stir well so that it gets evenly distributed.
- Take a tablespoonful of mixture and dollop it onto the baking tray. Try to arrange the dollops a few centimetres apart so that they don't combine to form one giant cookie in the oven.
- Place the baking tray in oven for 20-30 minutes. Make sure that you keep checking the cookies every 5 minutes or so from the 20 minute mark and remember that they will solidify properly as the cool. You want a thin crust on the top and almost firm cookies.
- Leave to cookies to cool completely on the baking tray to make life easier for yourself when it comes to taking them off it, then take a knife or spatula and separate the cookies. The sugar from the haribo may have spilled out onto the baking parchment as it melted, so you may find it a bit tricky, hence why you may need a knife. Once the cookies are all separated, use the spatula to pick them up and serve them.
- Some of my cookies broke up when I tried to remove them from the baking parchment because of the sticky haribo, but I don't think it really matters unless you're baking them for a contest or something. Your fans probably won't even notice.
I think the flavour of your cookies will depend greatly on the type of haribo that you buy, for example tangtastics will give them a sour edge and cola bottles will (unsurprisingly) make them taste like coke. If you don't know what any of the terms in the recipe mean, or for more tips on baking, please visit The Basics.
This is a bit of a short post because I'm tired, but I really wanted to write a new one and couldn't wait for tomorrow. Pina colada cake tomorrow! See you then.