Halloween is such an exciting time of year for baking, you can let your imagination go wild and get really creative. I haven’t been able to put as much energy into my recipe creating recently as my focus has all been the book (did I mention my cookbook? 🤣) but I did manage to rustle up these cupboard raid monster cookies.
Cupboard raid cookies are a genius idea for using up bits and bobs you have lying around, rather than making a trip to the shops. In my version I’ve used crushed up pretzels , broken biscuits and chocolate chips but you could go in any direction: mini marshmallows and sprinkles, crushed up crisps and cookies, dried fruit and seeds, anything you gave hanging around that takes your fancy.
The key to these being monster cookies rather than just cupboard raid cookies is the addition of a spooky eye! Make sure to add that a couple of minutes before the end of the baking time or you might end up with an even creepier melted eye!
Happy Halloween 🎃
- 1 cookie sheet
- 55 g dairy-free margarine
- 50 g caster sugar
- 40 g soft brown sugar
- 1/2 tbsp cornflour
- 1 tbsp dairy-free milk
- 1/2 tsp baking powder
- pinch salt
- 100 g plain flour
- 15 g cocoa powder
- Optional extras just use the same quantities of whatever you choose
- 20 g assorted chocolate chips
- 10 g broken pretzels
- 10 g crushed biscuits
- 6 candy eyes
- Preheat the oven to 170 degrees Centigrade. Line a cookie sheet with baking paper
- Cream together the margarine and sugars until light and fluffy.
- Whisk in the cornflour and milk.
- Sift in the flour, cocoa, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips. Then very gently fold in the other additions (remember you can add whatever you like!)
- Roll into golf ball sized rounds and slightly flatten. I like to press a pretzels piece into the top of each one.
- Place spread apart onto the baking sheets and bake for 12 minutes in total (after 10 briefly remove from the oven and press a candy eye into the top of each one, return to the oven) until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.
- These will last for a good few days in a sealed container.