Thorntons Praline and Milk Chocolate cookies Review
The nuttiness of this crumbly cookie is immediately evident. This is another half dipped in chocolate cookie but unlike the triple chocolate chunk this is much crumblier, readily coming apart on the mouth.
There seem to be small chunks of nuts (hazelnuts and almonds I assume) in with the cookie which adds to the crumbly nature of the cookie, preventing it getting too hard. The crumbly nature also makes it a pleasant cookie to eat but these are sweeter than others.
The praline seems to add a sweetness that is enhanced by the half-dip in the milk chocolate. It is a dark coloured cookie, making it easy to identify the nuts, and it mixes well with the chocolate. The texture of the cookie is also light with a slight hint of perhaps caramelization on the nuts leading to crunchy sugar in the cookie.
These are a bit sweet for me and maybe a bit nutty for me but I think they add a delicious additional line of cookies to this fantastic range.
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I made #chocolatechipcookies and photographed them with a picture of where chocolate comes from! The #cocoapod you can see opened up has #cocoabeans inside it covered in a white mucilage which breaks down during #fermentation and helps the beans create amazing flavour. The process takes about a week after which time the fermented beans are dried and shipped out to somewhere they then can take them and make them into amazing #chocolate🍫 like at @greenandblacks
Those cocoa beans are then made by #greenandblacks into different #chocolatebars including the baking chocolate I chopped up to make these cookies.
Next time you buy #🍫 from the supermarket make sure you buy #ethicalchocolate that is #fairtrade or #fairlytraded like @greenandblacks @divinechocolateuk or @williescacao and eat or use that instead. http://ift.tt/2D9F96o
Happy holidays and may all your cookies be delicious! I think probably shortbread are the easiest and last the longest of all the cookies I bake. They age well in a tin for a few weeks but rarely last long enough TO age!
300g plain flour
1 tsp salt
100g caster sugar
200g unsalted butter
Preheat oven to 170C
Sift together the salt, flour and sugar.#rub in the butter (so made sure it is still chilled).
Once blended, place the ball of dough in the fridge for 30 min.
Roll out to about 1cm thick. I sometimes go with .8cm thick.
Cut into shapes.
Place on a parchment-lined baking tray.
Bake for 20-25min.
Remove and let cool.
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