Christmas is just around the corner but due to the busiest time of the year we barely had a chance to make some cookies! Here’s a super simple recipe which will bring the scent of freshly baked cookies and Christmas spirit to your home in no time.
60 g Cherry Bomb granola
100 g self-raising flour
75 g refined sugar
1/2 tbsp ground cinnamon
75 g unsalted butter
3 tbsp maple syrup
Measure and pour Cherry Bomb granola into a bowl, break down bigger clusters using a fork.
Add the flour and stir the two components until well mixed.
Add the sugar and cinnamon.
Measure the butter and put into a pot, heat the butter slowly (it should not boil) until fully melted. Add maple syrup to the butter and mix well.
Pour the butter/ syrup mix over the dry ingredients and mix with a fork until a dough is formed. Add Cupsmith Hot Chocolate to the mix and mix well.
Put mix aside.
Add baking paper onto a baking tray and preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
Using your hands form 12 balls out of the dough and place them with enough space between each other onto the tray.
Push each ball down slightly.
Bake the cookies for 12-14 minutes. They will still be very soft when the time has elapsed. Take them out of the oven and leave them for at least 15 minutes to cool down before moving them.
If you wish, drizzle some melted chocolate on them once they are fully cooled down.