Brrr – what a miserably cold week it’s been so far! In the past 24 hours alone I’ve been hailed on, rained on, blown around in the wind and felt as though my fingers would fall off from frostbite. And all in mild Auckland! I hope you’re all managing to keep warm and dry, and are nestling up for the winter months – especially those of you in far chillier climates!
Luckily there are lots of things to love about winter – woolly stockings, thick coats, electric blankets, fleecy pyjamas, and warm drinks all make my list. But even better, the winter weather is just made for baking – unlike during the summer months the oven warms the house to a pleasant temperature, the smell of treats baking makes the house smell amazing and there are never any issues with your buttercream wilting in the heat; perfect!
But if you ask me, there is one type of baking that winter is absolutely made for – biscuits. There’s nothing better than settling down in the evening with a hot drink and a freshly baked biscuit to enjoy while the wild weather whips about outside. So in honour of the southerly chill we’re experiencing I indulged in a bit of wintery biscuit baking, making something I think you’re really going to enjoy.
Rolo crinkle cookies – soft chocolate biscuits stuffed with Rolo chocolates before being rolled in icing sugar and baked. The Rolo melts ever so slightly in the oven, remaining largely intact to give each biscuit a beautiful caramel burst at its centre.