Cate in NZ Posted September 11, 2005 Share Posted September 11, 2005 Rolo Cookies Makes 16 cookies. Ingredients 100g slightly salted butter, softened 50g light brown muscovado sugar 50g golden caster sugar 1/2 tsp vanilla extract 1 large egg, beaten 125 self-raising flour 100g mini rolos Preheat oven to 180oc, gas mark 4. Line baking sheets with baking parchment. Place butter & both types of sugar in a mixing bowl & beat with a wooden spoon to cream together for 2 -3 mins or until well mixed. Add vanille extract, beaten egg & sifted flour & continue beating for another 1-2 mins, or until mixture is fully combined. Stir in the rolos. Place 16 well rounded teaspoons of the mixture spaced well apart (they will spread during cooking) on the prepared baking sheets and bake for 12-14 mins, until the cookies are just lightly golden brown and slightly firm. Remove from oven, allow to cool on tray for 1 minute then transfer to a wire rack to cool completely and become crisp. Store in an airtight container for up to 2 days. Quote Link to comment Share on other sites More sharing options...
chocchick Posted February 14, 2008 Share Posted February 14, 2008 I've done this quite a few times with margerine and sometimes different sugar. I chop up bars of dark chocolate instead of the rolos. The biscuits go so quickly Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 14, 2008 Share Posted February 14, 2008 Rolo Cookies Makes 16 cookies. Ingredients 100g slightly salted butter, softened 50g light brown muscovado sugar 50g golden caster sugar 1/2 tsp vanilla extract 1 large egg, beaten 125 self-raising flour 100g mini rolos Preheat oven to 180oc, gas mark 4. Line baking sheets with baking parchment. Place butter & both types of sugar in a mixing bowl & beat with a wooden spoon to cream together for 2 -3 mins or until well mixed. Add vanille extract, beaten egg & sifted flour & continue beating for another 1-2 mins, or until mixture is fully combined. Stir in the rolos. Place 16 well rounded teaspoons of the mixture spaced well apart (they will spread during cooking) on the prepared baking sheets and bake for 12-14 mins, until the cookies are just lightly golden brown and slightly firm. Remove from oven, allow to cool on tray for 1 minute then transfer to a wire rack to cool completely and become crisp. Store in an airtight container for up to 2 days. They wouldn't last 2 minutes at Egluntine Towers, never mind 2 days! Thee is an egg in the recipe so it is now in the Omlet Cookbook. :lol: Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted February 14, 2008 Share Posted February 14, 2008 Another one to add to my favourites under "recipes" . Quote Link to comment Share on other sites More sharing options...
chocchick Posted February 15, 2008 Share Posted February 15, 2008 The biscuits go so quickly The biscuits have gone Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 15, 2008 Share Posted February 15, 2008 Does anyone know how many Weigh"Ooops, word censored!"chers points they are each? Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted February 15, 2008 Share Posted February 15, 2008 Just have 1 Cinnamon - your family will love you for letting them eat the rest! Emma.x Quote Link to comment Share on other sites More sharing options...
