Hello peoples. So, many of you are aware that Christmas is right around the corner (Apologies to those of you that don't celebrate Christmas. you can just ignore this part). Christmas is my favourite time of year to make goodies. For obvious reasons. A few days ago I decided to get a jump start on Christmas treats, so I baked one of my all time favorite desserts.
These cookies require an insane amount of work so we usually only make them every few years at Christmas time. They have 2 different recipes rolled into one, and the results are amazing. They are just a simple syrup cookie, iced with a thick layer of gelatin, and coated with chocolate. Basically they're just s'mores cookies but better.
This post will have the recipes for both the cookies and the gelatin. I don't know if anyone will be seeing this until after Christmas, but if you have the time to make these, I would highly recommend it. And just as an early tip, the recipe for cookies is really big so I usually only make a half recipe.
Syrup Cookies
Ingredients:
4 cups brown sugar
2 cups melted butter
2 cups syrup
8 eggs
4 tsp vanilla
2 tsp baking powder
2 tsp baking soda
1 cup milk
12 cups flour
Directions:
1. Mix the sugar and butter together in a frickin' MASSIVE bowl.
2. Add the syrup, eggs, vanilla, and milk. Stir.
3. Now add the flour, baking powder, and baking soda and beat until no lumps remain.
4. Place about 2 tablespoons worth of dough onto the cookie sheets and bake at 350 for between 8-13 minutes or until golden brown.
Vanilla Gelatin
1/2 cup cold water
1 tsp vanilla
2 tbsp or 2 packets gelatin
1. Put in a small bowl or measuring cup and set aside.
1 cup water
2 cups sugar
1 tsp salt
2. Put in a medium pot and boil for 10 minutes stirring frequently.
3. Move the boiled mixture to a large bowl in a sink of cold water and add the gelatin mixture.
4. Beat with an electric mixture until you reach a marshmallow-like consistency.
When you have both the cookies and the gelatin ready, scoop gelatin onto the cookies. There should be between 1/4 and 1/2 inch of gelatin on top of the cookie. You have to do this really fast, as the gelatin doesn't stop thickening when you stop beating.
Stick the now gelatin coated cookies on cookie sheets and stick them in the freezer right away. leave them in there for at least 3 hours and at most 2 days.
Now melt some milk chocolate in a double boiler. Make sure you have a very deep amount as you don't want the cookies to touch the bottom. thin the chocolate up with wax until it reaches a very runny consistency.
Take one tray of cookies from the freezer and quickly dunk each one into the chocolate. Try to make sure all the gelatin is covered. Do this as fast as humanly possible. you don't want the gelatin to warm up at all or it will melt when the chocolate touches it and you'll get this really awful looking melty, gloppy, mess.
When you have the all the cookies in one tray chocolate coated, return them to the freezer for another 3 hours or so. Then do the next one, and so on. Then, when they have all been refrozen, move to containers for storage. If you are planning to store them for more than a few days, I would recommend keeping them in the freezer. And don't worry, they taste just as good frozen.
Little tips from me:
If you make the full recipe for the cookies, you will need 2 recipes of gelatin. Make them one at a time!!!!! I cannot stress how important this is. The gelatin will keep thickening over time, and it thickens pretty fast. If you make more than one recipe at a time you won't get it done fast enough and the last half of your gelatin will be unspreadable.
And just a side not from me:
WOOHOO!!! 200 views!! But still no comments :(. I would really appreciate some feedback. So, to anyone that has the time, please leave a comment. Thanks a billion!
And yes, the picture was taken on the floor. :)
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