As a nation, we’ve never really embraced candy corn have we? I love the look (and taste) of them, and when I was in America I tracked down these mixed fruit ones (probably terribly untraditional) and knew exactly what to do with them. What’s the best thing about Halloween? All the trick or treat sweets mixed up in a big bowl of course!
For these yummy cookies I used a mixture of sweeties and decorated with the candy corn so you really do get a sweetie in every bite.
You will need:
150g brown sugar
1 tsp vanilla extract
200g plain flour
100g assorted sweets (I used mini marshmallows, mini Smarties and white and dark chocolate chips)
Candy corn (or jelly beans would work well too)
Firstly, cream the butter, then add the sugar and beat together until it’s really light. Add the egg and vanilla and beat again until pale and fluffy. Stir in the flour until it’s just combined, then add the chocolate chips, Smarties or whatever you’re using. DON’T mix in the Candy Corn – they don’t fare well in the oven (trust me on this) and are best added as the cookies come out of the oven.
Dollop the mixture in spoonfuls onto a silicone sheet or non-stick baking tray. I used a tablespoon per cookie but make them as big or small as you like (make sure you adjust the cooking time to reflect this, though).
Bake at 180/gas 4 for about 10-12 minutes. Don’t overcook them as you want them really lovely and soft in the middle. As soon as they’re out of the oven add the candy corn/jelly beans.
Far too good for trick or treaters in my opinion!
If you’re admiring my beautiful new cake stand, it’s from Tesco. I KNOW! Last year the home ranges were completely relaunched (there’s a brand new Head of Design as well, apparently) and the focus is now on fabulous designer quality and affordable style. I love the little geese measuring cups and the ‘bake the world a better place’ baking dish – a sentiment that I wholeheartedly agree with!