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Friday, March 5, 2010


Sorry all for not posting yesterday; I literally have not had the time to fart in the last 48 hours due to work, play and study :)

Yesterday The Cookie Jar baked some absolutely beautiful butterfly wing cupcakes with strawberries and cream and I'll attach an easy to follow recipe and some photos when I have them all uploaded.

In the meantime I'd love to plug artist Mishy Lane (see she's a fabulous photographer and graphic designer and we are currently following her blog :)

You'll see more of her in our "Cookie" magazine which hits the net in April 2010. Yaaaaaaaaaay.

Now just to fill some space I have a lovely little cookie recipe that was sent to me by a fabulous baker-ette who I would trust with my sould to induce some tastebud related pleasure any day of the week. These cookies are a twist on the much loved Afghan cookie.


"Muhammads"14 oz butter

6 oz caster sugar

3 oz cocoa

12 oz plain flour

30z cornflakes

500gm pkt dark chocolate (The "Old Gold" brand works best :) )

Cream butter and sugar and then add flour, cocoa and corn flakes I do all this in the mixmaster! If you don't have a mixmaster then using a wooden spoon is very very okay.
Use your hands or an icecream scoop to make the cookies and place them on a tray lined with baking paper.
Bake for 15 mins at 180 degrees.

Melt your choccy in the microwave in a little microwave-able bowl for 1 and a half minutes. (You can also use the double boiler method; however you like to melt chocolate) 
Stir and pour the chocolate over your cookies once they are baked and cooled. Then allow the chocolate to set.
Then eat.
What the hell else do you do with them? Throw them at your cat?

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