I believe in life you generally fall in the dog person or cat person category. Myself, I’m a dog person. I have always felt the same applies for Crunchie and Violet Crumble. You fall in one or the other’s camp.
For my non Aussie readers, Crunchies and Violet Crumbles are honeycomb style chocolate bars. But one is better than the other. As you could probably tell from the title above, I’m a Violet Crumble girl.
In the recipe below, where I say ‘smashed’ in reference to the Violet Crumble, it means you can vent a little anger and smack the bars with a rolling pin or meat mallet. The idea is to create shards and large chunks, you don’t want to completely pulverize the bars. Trust me this is harder than you may think. Unless you are more controlled than I am, I tend to get carried away with the smashing.
Violet Crumble Cookies
- 180 grams salted butter
- 80 grams muscovado light brown sugar
- 80 grams caster sugar
- 2 teaspoons vanilla bean paste
- 1 egg
- 300 grams plain flour
- ½ teaspoon bicarbonate of soda
- 150 grams violet crumble smashed
Pre heat oven at 180 degrees C (350 deg F) and line a biscuit tray with baking paper.
Beat butter and sugar for 10 minutes with a stand mixer or with hand beaters. The butter and sugar will become pale and creamy. Then add vanilla and egg and continue to beat until combined.
Mix through sifted flour and bicarbonate of soda.
Then stir through the smashed violet crumble.
Place walnut sized balls of dough on the baking sheet, around 5cm (2 inches apart) and bake for around 12 minutes or until golden.
Remove form oven, cool on the tray for 2 minutes and then remove and place on cooling racks.
The cookies did a major disappearing act once they were baked from my kitchen. The boys seemed to scoff them into nothingness pretty quickly, and as you can see from the photos below, even Sally did.