Wednesday, May 6, 2009

Butterscotch Chocolate Chip Cookies




Today was a housework catch-up day... until I got an email from Chelsea (a New Zealand sugar company). Thought the idea of adding a pudding mix into a cookie sounded interesting! http://www.chelsea.co.nz/

I either need to go on a baking ban, or hire a maid...

Instant Pudding Biscuits

***Please note: the recipe on their website didn't mention the egg in the method so I added it after creaming the butter & sugar.

Ingredients

150 g butter
3/4 cup Chelsea White Sugar
1 egg
1 packet (70 g) instant pudding - any flavour will do but our favourite is butterscotch
1 1/2 cups flour
3 tablespoons cornflour
1 teaspoon baking powder
1 cup sultanas or chocolate chips

Method

Preheat oven to 180°C. Line an oven tray with baking paper.

Beat butter and sugar together in a bowl. (*I beat in the egg here). Add the dry ingredients and sultanas or chocolate chips. Roll into balls and flatten with a wet fork on the prepared tray. Make sure they do not touch each other and allow a little room for expansion. Bake for 15 minutes. Cool on a wire rack and store in an airtight container.

* I got 36 cookies

6 comments:

Domestic Godzilla said...

Your name made me laugh - 4 Goodness Cake!

Also, these cookies look like they have the perfect texture! Somewhere between chewy and soft, what would you say?

The Cake Maker said...

Actually mine were crisp, but I had an email from soneone who tried them (and loved them) and theirs were chewy in the centre :)

Sophie said...

Pudding in a cookie recipe, how clever :).

Jess said...

Oh
My
GOD
- Must make these!

Sarndra said...

Ohhh i have a very old recipe for instant pudding biscuits! Had almost forgotten about them :-) and yes..they seem to go softer a lot quicker than normal biscuits so airtight is a must indeed!

Lyndsay said...

Hire the maid! :)