Curly Cooks: Booboos

Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is one I invented as a child: Booboos.

Curly Cooks: Booboos

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When I was younger, I used to enjoy watching my mum bake all manner of sweet treats for my brother and me. At maybe three years old, I decided to invent a recipe of my own, which ended up being named Booboos. Now as a three year old I obviously didn't understand the necessities and intricacies of baking, so I just wrote a bunch of random baking words that I knew and my mum interpreted it to create these biscuits. This is my original recipe card: 

Shocking penmanship and spelling I know, and a flawless method. If you can't read my handwriting (unsurprising tbh), it says Resapy for Booboos: shuger/butter/mix/flower/coco powder/mix/something even I can't understand/cook in the oven (/ovon?) not sure what's going on next or why it randomly says the word little. You can see that this is a horrific attempt at writing a recipe but my dear sweet mum basically decided that it was chocolate shortbread with a chocolate button on top. Sometimes I feel bad that she had to deal with little me but in all fairness I was a little icon, if a bit crazy (ok very crazy lol).

Anyway, that's the story of how Booboos were born. Now, the recipe.

Preheat the oven to 180C and prepare a baking tray (or two). 

In a bowl, put 100g of butter, 150g of plain flour (flower) and 30g of cocoa (coco) powder. Mix it together with your fingers, until it forms a breadcrumb-like consistency:

Next, you can add in the 100g of sugar (shuger) and beaten egg, and mix it up until it forms a dough.

You may need to add some more flour, as I did, in order to make it a workable dough. Next, flour a work surface and knead your dough until it looks vaguely solid and rollable. Then, you can wrap it in clingfilm and refridgerate it for 10-20 minutes. When it comes out the fridge it should be cold and hardened a fair amount.

Now, flour your work surface again and roll out the dough to an even thickness, about 1-2cm. Using a small, fluted cookie cutter, make rounds and then reroll the dough to make as many as you can.

Put the rounds on a baking tray and bake in the oven for 12-15 minutes, or until crispy.

While they cool you can make the icing. Mix a small amount of water with a couple of spoons of icing sugar and a sprinkle of cocoa powder. Add more icing sugar as necessary to thicken the icing enough that it looks spreadable.

Once the cookies are cooled, put a small amount of the icing in the centre, then stick a chocolate button on top while the icing is wet, so it sticks.

Display them however you see fit: I used these cute little plastic plates as they are what we used to use as kids when we had a 'picnic' (usually a blanket in the living room with toys and small amounts of food). 

And enjoy! They look and sound ridiculous, but they are pretty tasty, if I do say so myself.

Booboos

Prep time: 30 minutes             Cook time: 15 minutes            Makes: 30 biscuits

Ingredients

100g butter

100g sugar 

1 beaten egg 

150g plain flour

30g cocoa powder (plus an extra sprinkle for the icing)

20g icing sugar

1tbsp cold water

Chocolate buttons

Steps

Preheat the oven to 180C and prepare a baking tray.

Using your fingers, mix together the butter, flour and cocoa powder until it forms fine breadcrumbs.

Add in the sugar and egg and mix it together to form a dough, adding more flour as you see fit until it is more doughy.

Knead it on a lightly floured worksurface and then wrap it in clingfilm and place in the fridge for 15-20 minutes.

Once chilled, roll out the dough on your floured work surface and cut out small fluted rounds.

Bake in the oven for 12-15 minutes.

While they cool, mix together the icing sugar, extra cocoa powder and the water and mix it up to form a thick icing.

Once cooled, put a small dollop of the icing in the centre of each biscuit and then press a chocolate button into the icing to make it stick.

Enjoy!

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