If you’ve read the introduction to Helen’s delicious Pesach you’ll know that ‘fake chametz’ is a real bugbear of mine. Pesach only lasts for a week and if people can’t make it through without eating a pseudo-pizza (bleurgh) or similar then they have a problem, in my opinion. There’s so much delicious food that is completely suitable to eat on Pesach – and all year! – why not just eat some of it?!
With this in mind, I decided to try my hand at making no-bake cookies using only Pesach-friendly ingredients. No-bake cookies seem to be An American Thing, if the Internet is to be believed. I’ve certainly never made anything quite like these before, although they do bear a passing resemblance to our Great British chocolate crispy cakes. The main difference is that the mixture that holds everything together is boiled up and is altogether more fudgy than the British version which is more of a melt & stir.
I don’t know whether the standard variety, which seem to involve rolled oats, are more ‘cookie-ish’ but despite being round and flat and looking quite like cookies, the texture of these was nothing like what I expect from a cookie. It was completely fudgy. Which, let me stress, is no bad thing! But I didn’t feel I could call them no bake cookies, even if that’s what they are. Hence, no bake fudgies. Which is altogether more descriptive.
To be honest, if you’re pressed for time, you could just squash the mixture into a tin, chill, and cut into squares of fudge, instead of forming neat round dollops. I’m sure nobody would mind. They’d be too busy eating a second one. Or a third…
I was initially going to make these chocolatey, but chocolate is a controversial ingredient here at the moment. Kipper has become somewhat obsessed with it, and our attempts to limit consumption have not been universally appreciated. Only last night we had a MAJOR SCREAMING MELTDOWN for the best part of an hour, because having cleaned her teeth and had a shower, we wouldn’t let her then eat chocolate before getting into bed. I know, totally unreasonable…
Anyway, I decided, on balance, to make them not chocolatey, just to help Kipper avoid the temptation to eat the whole batch at one sitting. Although, given the way she attacked the spoon I gave her to lick, I’m not sure that won’t happen anyway! I’ve specified ‘nut butter’ in the recipe – I expect most people will use peanut butter, but I can’t bear to be in the same room as it, so I used almond butter. Take your pick.
The end result was fairly incredible, if I’m honest. Nutty, fudgy, sweet with a hint of salt, incredibly moreish. Mmm. I’ve been telling myself that they’re actually healthy – all those nuts, coconut, milk etc. – but I’m afraid the nutritional info (see below the recipe) doesn’t lie. Just have one, then. Mmmm.
Oh heck, it’s Pesach, have as many as you like!
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Makes 12 largish cookies. Mmmmm.
- 125g sugar
- 35g butter
- 65ml milk
- 150g nut butter
- 0.5 tsp vanilla essence
- pinch salt
- 80g dessicated coconut
- 50g flaked almonds
- Put the sugar, butter and milk into a heavy-based pan and heat over a medium flame until everything is melted together and the mixture has come to a boil. Keep on a fast boil, stirring, for 1-2 minutes. The mixture should be thick and well amalgamated.
- Add the nut butter and beat well in. Stir in the vanilla and salt and mix well to give a smooth mixture.
- Stir in the coconut and almonds and mix well. The mixture will be very thick. Dollop 12 blobs onto a lined baking sheet and flatten slightly.
- Place the tray in the fridge and allow to chill for several hours until completely firm. Enjoy!
I’m also putting it in for Tea Time Treats, organised by Karen at Lavender & Lovage and Janie at The Hedgecombers (who is hosting this month) which is on the theme of biscuits & cookies, since these are, allegedly, ‘no bake cookies.’