Every Thursday I volunteer with Swindon Young Carers, helping at a group for 12-18 year olds, giving them a break from home. Usually that involves cooking, with some of them helping out.
The challenge is finding things to make that teenagers will eat, can provide enough for up to 30 people, is ready in just over an hour, and comes in at about an £8 budget. Oh and did I mention the main oven doesn't work so I have to cook in batches in the top oven?
These absolutely fitted the bill. The dough takes no time at all and you can put anything you like in the centre - with the Young Carers I used Rolos for a gooey caramel centre, though here I've used milk chocolate.
The biscuit has a real chocolate hit but isn't that sweet. The most important thing is to not over cook them, so that whatever you put in the middle stays melty and creates the 'ooze' of the title.
The challenge is finding things to make that teenagers will eat, can provide enough for up to 30 people, is ready in just over an hour, and comes in at about an £8 budget. Oh and did I mention the main oven doesn't work so I have to cook in batches in the top oven?
These absolutely fitted the bill. The dough takes no time at all and you can put anything you like in the centre - with the Young Carers I used Rolos for a gooey caramel centre, though here I've used milk chocolate.
The biscuit has a real chocolate hit but isn't that sweet. The most important thing is to not over cook them, so that whatever you put in the middle stays melty and creates the 'ooze' of the title.
Ingredients:
60g of light muscavado sugar
100g of butter
1 tbsp of golden syrup
125g of self raising flour
25g cocoa
Pinch of baking powder
10 squares of Dairy Milk chocolate
How to make it:
1. Pre-heat the oven to 180C/Gas 4.
2. Cream the sugar and butter together to make a smooth paste.
3. Add the golden syrup and stir.
4. Add the flour, cocoa and baking powder.
5. Mix to a dough either with a food processor or your hands, until it comes together.
6. Roll the dough into a sausage shape and divide into 10 pieces.
7. Take a piece of dough, flatten it with your thumbs, then mould into a ball around a square of chocolate. It's important that the dough doesn't have any gaps that the chocolate could leak out of.
8. Arrange the balls on a baking tray covered in greaseproof paper - don't flatten them.
9. Put them in the oven for 8 minutes. They won't look like they're cooked but if you leave them in a heart-beat too long they'll be hard.
10. Leave them on the baking tray for 10 mins once they're out of the oven, then move to a cooling rack (if you can wait that long).
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