Chocoholic Hijabi bakes: Monkey Puzzles

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Every Eid without fail, my mum, sister and I do a lot of baking. Most of which is distributed to friends and family on Eid morning. Some of the recipes come from cookbooks (the most used one is Busy Biscuits by Hafsa Kasak) and other recipes are ones that my mum has collected over the years in a number of notebooks. The Monkey Puzzles recipe is one of these, and I'm not too sure where the name comes from. Anyway, this recipe is short and simple (and you may want to double or triple the mixture, as I did!).

As you can see, this recipe is very popular judging by how stained the page is!

Monkey Puzzles
(click on the pictures to make them bigger)

2 and 1/2 oz Plain Flour
1 and 1/2 tbsp Cocoa Powder
3 oz Margarine
3 oz Golden Syrup
1 oz Cornflakes  (crushed coursely)

To decorate:
Plain/Milk cake covering chocolate



Preheat oven to Gas Mark 4.

Sift the flour and cocoa powder twice.

In a separate bowl, cream the margarine and golden syrup together.

Add the flour, cocoa powder and cornflakes to the mixture and stir until well blended.

Place spoonfuls of the mixture (walnut size, although mine were bigger) onto a greased tray and bake for 12-15 minutes.

Once baked, place on a wire tray to cool (note: the monkey puzzles will still be soft, but they will harden slightly once cooled).

Melt chocolate according to instructions on the packet
(I do mine on the stove as I somehow always burn the chocolate in the microwave).

Dip the tops of the monkey puzzles into the chocolate and decorate with sprinkles.


Let me know if you decide to make these and how they turned out!



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