This is a variation on Annabel Langbein’s butter cookies (see last week’s post) and results in the sort of buttery, short cookie that is perfect to have with tea or coffee. It’s also exactly what you’d see in huge glass jars on the counter of (the fictional) Beach Road cafe. They’re a little cracked and rustic, but that’s part of the charm.
A note on the chocolate. When chopping it, son’t try and get it all perfectly even. A combo of almost shaved pieces with different sized little nuggets is imperfectly perfect.
There’s one more variation on this recipe I need to bake – pistachio and cranberry – but I’ll tell you about that another time!
For those who are interested in the vintage plate used to style these cookies (and I do, as always, use the term “style” very loosely), it’s a Shelley plate “Blue Anemone” and dates back to about 1934.
What you need
- 225g butter, softened
- 1 cup sugar
- 2 ¼ cup plain flour
- 2 tsp baking powder
- ½ tsp vanilla extract
- 3 tbsp sweetened condensed milk
- 200g dark chocolate, chopped
What you do with it
- Line a couple of oven trays with baking paper.
- Beat the butter and sugar together until it’s pale and creamy
- Add the flour, baking powder, condensed milk, vanilla and chocolate and stir through until it comes together in a ball.
- Pop it into the fridge for 15 minutes while you preheat the oven to 170C (fan).
- Roll dough into walnut-sized balls, place on the trays and flatten slightly.
- Bake for 15-20 mins or until lightly golden and set.
I make a mini rolled chocolate chip cookie and dip it in chocolate. It uses condensed milk as well and it’s so smooth!
LikeLiked by 1 person