Cook Time: 10 mins
What you need
- 200g/7oz Odlums Cream Plain Flour
- 2 tablespoons Cocoa Powder
- 1 level teaspoon Odlums Baking Powder
- 125g/4oz Butter (room temperature)
- 75g/3oz Shamrock Light Muscovado Sugar
- 75g/3oz Shamrock Golden Caster Sugar
- 1 Egg
- A few drops Goodall’s Vanilla Essence
- 12 Rolos
- 80g packet Shamrock Chopped Walnuts (optional)
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5.
- Place the butter and sugars into a large mixing bowl and beat until light and fluffy.
- Add the egg and vanilla essence and beat well. Sieve the flour, cocoa and baking powder into the creamed mixture and mix well to form a thick dough.
- For each cookie, with floured hands, shape a tablespoon of dough around 1 Rolo, covering completely. Roll into a ball.
- Press one side of each ball into the walnuts, if used.
- Place cookies about 2 inches apart on an ungreased large flat baking sheet or tray.
- Bake for 10 minutes until set and slightly cracked.
- Cool for 2 minutes, remove from baking sheet and cool on wire tray. Once cooled store in an airtight container.
