Toffee popcorn cookies
Makes: 24
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher.
Toffee popcorn cookies
Makes: 24
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
202Kcal
Fat
10gr
Saturates
6gr
Carbs
25gr
Sugars
13gr
Fibre
1gr
Protein
2gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 225g soft butter
- 250g demerara sugar
- 1 large egg, lightly beaten
- 300g self-raising flour
- ½ tsp baking powder
- 100g toffee popcorn
- 1 x 100g bar dark chocolate
Step by step
Get ahead
Make 1 day ahead; store in an airtight container. They freeze well, both with and without the dark chocolate drizzle.
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Beat the butter and sugar together in a stand mixer or with an electric hand whisk for a few minutes until well combined. Add the beaten egg and mix again.
- Tip in the flour, baking powder, half the popcorn and a pinch of salt; mix together.
- Roll half the dough into golf ball-sized balls. Put them on a large baking tray lined with baking paper and lightly flatten each one. Press half the remaining popcorn into the cookies. Bake the cookies for 12-13 minutes or until lightly golden. Leave on the tray for 2-3 minutes, then transfer to a wire rack to cool. Repeat with the other half of the dough and the rest of the popcorn.
- Melt the chocolate in a bowl set over a pan of barely simmering water, then drizzle over the cookies. Leave to cool and set (you can pop them in the fridge to speed up setting the chocolate).
