M&M Cookies

Ingredients

• Stork Spread/ Softened Unsalted Butter(90g)
• Soft Light Brown Sugar (75g)
• Golden Syrup (1 tablespoon)
• Self Raising Flour (175g)
• Milk Chocolate (50g)
• Chocolate M&Ms (125g - one pouch)
• Milk (1 tablespoon)

Method

1. Pre-heat your oven to 180C (350F) standard / 160C (320F) fan. Grease and line an 8"x8" inch baking tin with parchment paper. Cut your milk chocolate bar in to chunks. Crush your M&Ms.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the golden syrup, flour, crushed M&Ms, and milk chocolate (leave a handful of each aside for decoration).
4. Add milk to loosen the mixture (you should have a firm sticky cookie dough).
5. Roll 12 even portions of mixture in to balls using your handss, and then place them on the prepared baking trays. Press on the remaining milk chocolate and M&Ms as decoration.
6. Bake for 13-15 minutes in the middle of the oven. Allow the cookies to cool on the trays for a couple of minutes as this will firm them up a bit, then remove and place on a cooling rack until fully cool.

Notes

• - These cookies are best eaten fresh on the day they're made, however they will keep well for 3-4 days in an airtight container at room temperature.
• - Don't place the cookies too close together on the baking tray, or you'll end up with one giant cookie.
• - Add the milk a tiny amount at a time, as a little goes a long way. If the mixture is too runny the cookies will spread out more - the mixture should be loose but firm.
• - For chocolate M&M cookies: use 145g of Self Raising Flour and 30g of cocoa powder.