Rolo Cookie Cake

I am not quiet sure why I started making cookie cakes, but I do and have done for a number of years. I make them for birthdays, for orders and for everyday cravings. But they are my thing. They are super quick, guaranteed to have a gooey core and you can pretty much use any chocolate bar to flavour.

I use a standard 8″ cake tin for this recipe. If you use a smaller tin just add 5 minutes cooking time to ensure it’s cooked through.

Ingredients

280g Plain flour

1 tsp bicarbonate of soda

1/2 tsp of salt

120g soft brown sugar

60g caster sugar

1 egg

1tsp vanilla extract

120g butter {unsalted or baking butter-your preference entirely}

1-2 packets of Rolo's

Mixed chocolate drops {if your a choco-Holic like me}

Instructions

• Grease the cake tin

• Oven to 160 fan/180 conventional.

• Weigh all the dry ingredients out & add them all into a bowl; flour, bicarbonate of soda and salt

• Using a heavy bottomed pan add the butter, melt on a medium heat. Once melted turn off the hear but keep over the hob, add in the two sugars & slowly mix.

• Once the sugar and butter are combined, leave it to cool for a few minutes whilst you whisk your egg up with a fork & add in the vanilla.

• Add liquid into dry mixture & use the mixer on a medium speed until a dough forms. Allow to cool for a few moments as if you add the chocolate now, they will all melt.

• Chop the rolos (leave a few for decoration) in half and when the mixer is cool, not hot, add the rolos and chocolate drops.

• Remove dough and pat it into the tin until even. Add the last few pieces of rolos into the top of the mix and push in.

• Bake for 15-18 minutes. Or until the top of the Cookie looks lighly golden brown.

• Remove from the oven, leave to cool in the tin.

• Remove from the tin and slice. Enjoy