- 140 g all-purpose flour
- 120 g Cadbury Darkmilk Chocolate
- 90 g Cadbury Dairy Milk Chocolate
- 80 g granulated sugar
- 50 g light muscovado sugar
- 2 medium eggs (approx. 100 g)
- 40 g unsalted butter , softened
- 10 g unsweetened cocoa powder , sifted
- 4 g baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon olive oil
- A pinch of salt
- 150 g Cadbury White Chocolate
- Edible candy eyes
INGREDIENTS
TIME
- PREP TIME 15 min
- COOK TIME 28 min
METHOD
- 1
For the cookies:Preheat the oven to 180 ºC and line two large baking sheets with parchment/baking paper (this recipe makes 10-11 large cookies and it's best to scoop all of them onto the baking sheets straight away).
- 2
Place the Cadbury Darkmilk and Dairy Milk chocolate in a heat-proof bowl. Melt the chocolate in the microwave or over a pot of gently simmering water. Stir occasionally until fully melted and smooth. Set aside to cool for a few minutes.
- 3
In a second bowl, combine the eggs, vanilla extract, sugars and salt. Mix with a hand whisk until pale and fluffy (alternatively, for this step you can use a stand mixer on medium speed).
- 4
Add the liquid mix into the bowl with the melted chocolate. Then add the softened butter, oil, cocoa powder, flour and baking powder. Gently combine all the ingredients using a hand whisk. Ensure there are no lumps of dry flour left at the end.
- 5
Use an ice cream scoop to form the cookies (if you are using a small ice cream scoop, add 2 scoops of mixture on top of each other). Prepare all the cookies at the same time and leave enough space (approx. 4-5 cm) between them as they will spread while baking. You should get 10-11 large cookies.
- 6
Bake in a preheated oven at 180 ºC for 11-13 minutes until shiny and cracked on top.
- 7
Allow the cookies to cool for 8-10 minutes on the baking sheets, then gently transfer them to a wire rack to cool completely.
- 8
To decorate:Place the Cadbury White chocolate in a heat-proof bowl. Melt the chocolate in the microwave or over a pot of gently simmering water. Stir occasionally until fully melted and smooth. Set aside to cool slightly.
- 9
Using a spoon, drizzle the white chocolate over the cookies, creating the stripes of your mummy cookies.
- 10
Finish with the candy eyes white the chocolate is still soft.
- 11
Allow the white chocolate to set at room temperature or in the fridge.
- 12
Store the cookies in a single layer until ready to serve.
PER SERVING
- 15.9%
- 20.4%
- 41.5%
- 13.3%
- 34.9%
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING
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