This recipe makes 6 cookies. They are massive!!! Double to recipe for 12 cookies.
Pop your Jaffa cakes In the freezer for 1 hour before baking.
Soften your butter. Then add the butter in the mixing bowl along with both the sugars and mix together well.
Next add in the orange extract and mix again.
Now add in the flour, bicarb, egg and mix again.
Finally mix in the dark chocolate and mix until combined. It will be a thick dough. I use Callebaut Chocolate. This is a really good quality chocolate and super yummy too!
Weigh out approximately 90g of cookie batter. Press each cookie flat with your hand and wrap the cookie dough around 1 Jaffa cake.
Cook at 170 fan for 12-14 minutes until lightly golden. You’ll know when they are done as they will be slightly golden. They will still feel really soft but don’t worry, the cookies will firm as they cool.
Cool on the tray for 15 minutes before removing.
Store these in a tupperwear tub or biccie tin for 4-5 days.
Or just eat up!
Top Tips –
These are pretty huge I have to say. You can buy from some supermarkets mini jaffa cakes which will work just as well if you want to bake smaller cookies. Use the smaller jaffas with around 50g of cookie batter per one. Reduce the cooking time by a few minutes if making them smaller.