These sweet snacks used to be my absolute favourite treat when I was younger. After talking to my sister about them recently we discovered you cannot find them ANYWHERE. I looked all over and searched high and low in pretty much every supermarket and online (that’s how desperate I became for my sugary fix) and started to feel like this is the hidden conspiracy item or I was a victim of the Mandela effect; did they even exist? Did I make them up and had been living in a cookie induced lucid dream for years?!
Also, side note, if someone finds these being sold somewhere real soon I’m going to sound like such a weirdo conspiracy theorist aren’t I! If I get a comment from someone saying they bought these in Tescos just a few days ago I’m going to actually go mad. But anyway!
So I made some of my own that I think taste pretty similar to the real deal and how they used to taste but given the fact that it’s been the best part of about 10 years since I remember having one they might not be bang on but they still tasted pretty good so if you fancy making some of your own give this recipe beneath a go.
- 150g softened butter
- 150g soft light brown sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 1 large Egg
- 250g plain flour
- 1 tsp baking powder
- A pinch of cinnamon and nutmeg. (optional)
- smarties (other sugar shelled chocolates are also available)
Preheat the oven to 180 degrees and if you wanna be super organised (unlike me basically) line a baking tray as well.
- Firstly, combine the softened butter and sugars in a large bowl. The more I’ve gotten into baking over the last few years, I think you actually really notice the difference when using cold butter, room temperature butter or softened in your bakes. By using room temp or softened butter it enables the sugar and butter to mix together a lot quicker and a lot easier. Plus it means you don’t have to have a mini bicep workout in the kitchen. In this recipe I used both white caster sugar and light brown sugar. The addition of the brown sugar gives the bake a darker golden colour and a slightly more fudgy taste.
- Combine the egg and the vanilla extract together then pour into the sugar and butter mixture and stir until fully blended. Even though there’s a lot of sugar in these super sweet cookies by adding the vanilla extract gives the cookies an extra, deeper flavour throughout. Most supermarkets stock extracts or essences in the home baking aisle and if you want to make this recipe your own you could try using different flavourings like almond, coffee, caramel or even a salted caramel essence instead of vanilla.
- Once all the wet ingredients are fully combined sift in the dry ingredients until it’s formed a dough like consistency. I added in the spices in at this point it’s completely optional I only used a small amount as I didn’t want it to overpower the whole thing but I felt that it just added a little something extra.
- Place the dough in the fridge for about 30-40 minutes to let the flavours develop and the dough to harden up.
- I sliced the cookie dough into 1 inch thick circles, rolled it into a ball between my hands and placed on a tray. I then pressed in a handful of smarties into the cookie and then baked for between 10-12 minutes until golden.
Perf with a cup of tea or glass of milk or eating every single one after the other when no is looking…