STICKY TOFFEE COOKIES
November 23, 2018
Christmas is a time for classics: fruit pies, bread and butter pudding, crumbles and of course the great STP. Sticky Toffee Pudding. The ultimate winter dessert that leaves you feeling cosy and festive. But why make the classic when you can create something new and exciting?
We turned the festive favourite STP into a dark and divine cookie, topped with a sticky toffee sauce and filled with chunks of creamy fudge. They are completely irresistible and the sticky toffee sauce is to die for!!
These cookies are so quick and super easy to make so there is no excuse to not be making these for your friends and family over the festive season. No-one can resist the rich and delicious taste and you'll be the talk of the town! So grab your notebook and pen, or take a screenshot because you DO NOT want to lose this recipe!
Ingredients:
(makes 12)
For the cookies...
200g butter
325 self-raising flour
1 egg
200g dark muscovado sugar
100g caster sugar
2 tbsp dark treacle
fudge pieces -
we used vanilla fudge & 2 bars of M&S chocolate covered fudge
For the sticky toffee sauce...
1 tbsp dark treacle
75g butter
150g dark muscovado sugar
100ml double cream
Begin by preheating your oven to 200°C/180°C Fan/Gas mark 6 and line two/three trays with greaseproof paper.
Cream together the butter and two sugars until light and fluffy, then add in the egg and beat until combined. Gradually add in the flour, mixing with each addition to form a smooth dough. Then add the dark treacle and mix to combine. Chop the fudge into small bite size pieces and add these to the dough leaving a few for the top.
Divide the dough into balls (we made 12) and place onto the lined trays. Make sure to leave enough room for the cookies to spread as they bake in the oven. Add the extra fudge pieces on top of each of the cookies.
Place into your pre-heated oven and bake for 12 minutes until just golden. They will still be very squishy at this point so resist the urge to move them off the trays before they have cooled.
While the cookies are cooling you can make the sticky toffee sauce.
Melt the butter, muscovado sugar and treacle in a saucepan over a very low heat. Once the butter has melted, stir the sauce gently until everything else has melted too. Then, stir in the cream and turn up the heat. Once the sauce is bubbling and hot, take it off the heat and leave to cool and thicken before using.
When the sauce is thick enough, drizzle over the cookies. We used a piping bag to keep it neat but otherwise you can just use a spoon. We sprinkled over a few of our bronze sprinkles for an extra festive feel but they are completely optional. And we're done!
Now enjoy with a cup of tea! Share with family and friends or just indulge on them alone/ Either way they are made to be enjoyed so get devouring!!
We really hope you loved this post! Make sure to tag us if you make any of our recipes!
What other recipes would you like to see us bake for Christmas?
Please follow us on Bloglovin', Instagram and like our Facebook page 'Sharkett Sisters', if you want to see more of us, and never miss a post.
Make sure to check out our Instagram feed and stories to see what we are up to when we're not baking in the kitchen (and when we are!)
See you soon, lots of love,
Antonia and Imogen x
