Evolution Bakery: Jack Daniels Fudge Cookies

18 Aug

Making double the amount you need as you know you’ll eat half the dough isn’t good Mykie…shame on you!

I instructed the bakery elves to make some baked goods for tomorrow.  As usual, spare egg yolks in the fridge from macaroon frenzy that could be put to good use.

  • 255g soft, unsalted butter
  • 255g caster suger
  • 2 egg yolks
  • 225g plain flour
  • seeds of a vanilla pod
  • 110g rolled oats
  • 120g Jack Daniels fudge cut into small chunks
  • 1/2 tsp salt
  • tsp bicarbonate of soda

Pre-heat the oven to 170°C and line a baking tray with greaseproof paper.

Beat the butter and sugar with an electric whisk (or wooden spoon if you want to work off some of the cookies that will be devoured).  Whisk in the vanilla and yolks, throw everything else in and mix together.  Pinch off  pieces of the sticky, sweet dough and roll into balls (testicle sized works), space on the baking sheet leaving room for them to spread.

Bake for about 15 minutes until golden, but still soft.  Leave to cool before taking off the baking tray or eating (if you can).

These are divine!  The oats give a nice crunch yet the cookie still has a slight chew to the middle.  The chunks of JD fudge take them from “nice with a hot drink” to “holy Jebuddallah! Sitting in a wardrobe with a plate full, cramming them into your mouth until you can’t breathe whilst furiously masturbating”.

Cookie success!  Let’s see if any remain tomorrow.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: