Gordon, in a flash: Cookies with malted hot chocolate
These are flavoured with cinnamon, but you could use ground ginger, vanilla extract, lemon zest or even a pinch of chilli, if you like. You don’t have to make the hot chocolate, but I wouldn’t want you to be twiddling your thumbs while the cookies are in the oven. The olive oil, chocolate and Horlicks are wonderfully rich, but a cup of tea would be very nice too.
MAKES 16-18 cookies; hot chocolate SERVES 2
100g soft butter, plus extra for greasing
50g light or dark brown sugar
⅓ tsp ground cinnamon
150g self-raising flour
FOR THE MALTED HOT CHOCOLATE
150ml whole milk
1 tbsp olive oil
70g milk chocolate
1 tbsp Horlicks drinking powder
aerosol cream, for serving (optional)
- Preheat the oven to 180C/ 160C fan/gas 4. Grease a large baking tray with a little butter.
- Put the measured butter into a bowl with the sugar and cinnamon and mix with a wooden spoon.
- Add the flour and mix until thoroughly combined.
- With clean hands, divide the dough into 12 equal pieces, roll them into balls and place on the prepared tray.
- Flatten each ball a little with a fork, then bake for 7 minutes, until golden brown.
- Meanwhile, make the hot chocolate: pour the milk into a small saucepan and add the olive oil. Place over a medium heat until warm.
- Add the milk chocolate and Horlicks powder and stir to melt, then pour into a small blender or use a whisk to blend together for 2 minutes.
- Pour into two mugs, top with the aerosol cream (if using) and serve with the freshly baked cookies.