Latest news with #AnnCooper
The Irish Sun
a day ago
- General
- The Irish Sun
My 52p recipe is the perfect dupe for viral M&S Chunked N' Loaded cookies – I reckon they taste even better
THEY'RE chunky, gooey, and wildly popular, but at £2 a pop, M&S's viral Chunked N' Loaded Cookies don't come cheap. To help fans recreate the indulgent flavours at home for a fraction of the price, Ann Cooper, who owns a family-run bakery called 4 Baker Ann Cooper has revealed her recipe for M&S Chunked N' Loaded cookie dupes Credit: SUPPLIED She created three affordable, bakery-style cookie recipes for She says: 'In order to successfully make this type of stuffed cookie, the filling needs to be frozen and then added to the cookie mix just before going into the oven. 'This process maintains the stability of the centre and stops it from melting into the cookie dough. Obviously, people could just add it to the dough, but it won't maintain a soft centre after cooking.' She adds that making them yourself can make them taste all the better. Read More on Food Ann adds: "Many people like to enjoy a sweet treat now and again and baking your own cookies can provide a sense of satisfaction and achievement." Scroll down for the recipes, the method is the same for all three cookies and can be found after the ingredients. Pistachio Cookie 4 (Makes 6 large cookies): 275g plain flour 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 60g pistachio cream 100g white chocolate chips Chopped pistachios (small handful) Most read in Fabulous Chocolate & Hazelnut Cookie 4 (Makes 6 large cookies): 275g plain flour 1 tbsp cocoa powder (approx. 15g) 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 60g Nutella 100g milk chocolate chips Chopped hazelnuts (small handful) The simple chocolate cake recipe using only TWO ingredients - it's sweet and you won't even need to put it in the oven Raspberry Cheesecake Cookie 4 (Makes 6 large cookies): 275g plain flour 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 30g cream cheese 30g raspberry jam 100g white chocolate chips Method for all three cookies Freeze the filling (cheesecake mix, pistachio cream, or Nutella) in 10g blobs until solid (about 1 hour). Cream butter and sugar, then add the egg. Mix in dry ingredients. Combine by hand. Divide into 6 balls. Press a hole in the centre, insert the frozen filling, and seal the dough completely. Bake at 180°C (fan) on a preheated tray for 11–14 minutes, removing just before browning for a gooey centre. Let cool on the tray and enjoy - why not try adding some tasty toppings too?
Scottish Sun
a day ago
- General
- Scottish Sun
My 52p recipe is the perfect dupe for viral M&S Chunked N' Loaded cookies – I reckon they taste even better
These simple recipes are great to bake over the rainy weekend TAKE THE BISCUIT My 52p recipe is the perfect dupe for viral M&S Chunked N' Loaded cookies – I reckon they taste even better Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THEY'RE chunky, gooey, and wildly popular, but at £2 a pop, M&S's viral Chunked N' Loaded Cookies don't come cheap. To help fans recreate the indulgent flavours at home for a fraction of the price, Ann Cooper, who owns a family-run bakery called Wonderberrys has recreated the viral favourite Sign up for Scottish Sun newsletter Sign up 4 Baker Ann Cooper has revealed her recipe for M&S Chunked N' Loaded cookie dupes Credit: SUPPLIED She created three affordable, bakery-style cookie recipes for QRFY, in Raspberry Cheesecake, Pistachio, and Chocolate & Hazelnut, that can be made at home for as little as 52p per cookie. She says: 'In order to successfully make this type of stuffed cookie, the filling needs to be frozen and then added to the cookie mix just before going into the oven. 'This process maintains the stability of the centre and stops it from melting into the cookie dough. Obviously, people could just add it to the dough, but it won't maintain a soft centre after cooking.' She adds that making them yourself can make them taste all the better. Ann adds: "Many people like to enjoy a sweet treat now and again and baking your own cookies can provide a sense of satisfaction and achievement." Scroll down for the recipes, the method is the same for all three cookies and can be found after the ingredients. Pistachio Cookie 4 (Makes 6 large cookies): 275g plain flour 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 60g pistachio cream 100g white chocolate chips Chopped pistachios (small handful) Chocolate & Hazelnut Cookie 4 (Makes 6 large cookies): 275g plain flour 1 tbsp cocoa powder (approx. 15g) 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 60g Nutella 100g milk chocolate chips Chopped hazelnuts (small handful) The simple chocolate cake recipe using only TWO ingredients - it's sweet and you won't even need to put it in the oven Raspberry Cheesecake Cookie 4 (Makes 6 large cookies): 275g plain flour 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 30g cream cheese 30g raspberry jam 100g white chocolate chips Method for all three cookies Freeze the filling (cheesecake mix, pistachio cream, or Nutella) in 10g blobs until solid (about 1 hour). Cream butter and sugar, then add the egg. Mix in dry ingredients. Combine by hand. Divide into 6 balls. Press a hole in the centre, insert the frozen filling, and seal the dough completely. Bake at 180°C (fan) on a preheated tray for 11–14 minutes, removing just before browning for a gooey centre. Let cool on the tray and enjoy - why not try adding some tasty toppings too?
The Sun
a day ago
- General
- The Sun
My 52p recipe is the perfect dupe for viral M&S Chunked N' Loaded cookies – I reckon they taste even better
THEY'RE chunky, gooey, and wildly popular, but at £2 a pop, M&S's viral Chunked N' Loaded Cookies don't come cheap. To help fans recreate the indulgent flavours at home for a fraction of the price, Ann Cooper, who owns a family-run bakery called Wonderberrys has recreated the viral favourite She created three affordable, bakery-style cookie recipes for QRFY, in Raspberry Cheesecake, Pistachio, and Chocolate & Hazelnut, that can be made at home for as little as 52p per cookie. She says: 'In order to successfully make this type of stuffed cookie, the filling needs to be frozen and then added to the cookie mix just before going into the oven. 'This process maintains the stability of the centre and stops it from melting into the cookie dough. Obviously, people could just add it to the dough, but it won't maintain a soft centre after cooking.' She adds that making them yourself can make them taste all the better. Ann adds: "Many people like to enjoy a sweet treat now and again and baking your own cookies can provide a sense of satisfaction and achievement." Scroll down for the recipes, the method is the same for all three cookies and can be found after the ingredients. Pistachio Cookie (Makes 6 large cookies): 275g plain flour 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 60g pistachio cream 100g white chocolate chips Chopped pistachios (small handful) Chocolate & Hazelnut Cookie (Makes 6 large cookies): 275g plain flour 1 tbsp cocoa powder (approx. 15g) 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 60g Nutella 100g milk chocolate chips Chopped hazelnuts (small handful) The simple chocolate cake recipe using only TWO ingredients - it's sweet and you won't even need to put it in the oven Raspberry Cheesecake Cookie (Makes 6 large cookies): 275g plain flour 115g unsalted butter 1 egg 175g light brown sugar ¼ tsp baking powder ⅓ tsp bicarbonate of soda 30g cream cheese 30g raspberry jam 100g white chocolate chips Method for all three cookies Freeze the filling (cheesecake mix, pistachio cream, or Nutella) in 10g blobs until solid (about 1 hour). Cream butter and sugar, then add the egg. Mix in dry ingredients. Combine by hand. Divide into 6 balls. Press a hole in the centre, insert the frozen filling, and seal the dough completely. Bake at 180°C (fan) on a preheated tray for 11–14 minutes, removing just before browning for a gooey centre. Let cool on the tray and enjoy - why not try adding some tasty toppings too?
