Fudgy, crackly Mother’s Day Cookies

FullSizeRender 3.jpgI think it’s safe to say I enjoy the process of making these cookies just as much as I love devouring them. It’s quick work if you have a standing mixer or a hand held electric whisk, as whipping the egg with the sugar until triple the volume is the key to the fudgy texture of the crumb, which, combined with a crackly, meringue-like edge, pretty much makes these the best cookies ever. Big claim, I know, but if you don’t believe me, then take the word of master baker Edd Kimber (the boy who bakes), whose recipe I adapted to create a fitting Mother’s Day treat.

Don’t despair if you are not in possession of kitchen gadgets, a good ol’ hand whisk and elbow grease will do the trick, and will infuse the batter with all the love our mammas deserve.

INGREDIENTS, MAKES 10, adapted from The Boy Who Bakes

80 gr of unsalted butter

small pinch of salt

150 gr of milk and dark chocolate (mix it up as you wish, I still had Easter eggs I needed to use up!)

1 egg

150 gr caster sugar (Edd’s recipe uses a combination of caster and soft brown sugar, which I didn’t have on the day. If you do use a mixture of both, you will get a shiny crackly top)

100 gr of self raising flour

2 tablespoons of Dutch cocoa powder

a few strawberries, cut into three


1. Preheat you oven to 170 C. Line two oven trays with baling paper.

2. Melt the chocolate and butter together by placing them onto a bowl and sitting the bowl of top of a pot of boiling water (stove on low). Make sure the water in the pot doesn’t touch the bowl, or the chocolate will seize. Add the salt. Mix and rest for 5 minutes.

3. While the chocolate mixture is cooling, whip the egg with sugar until it triples in volume. If using electric beaters, this will take about 5 minutes. Add the cooled chocolate mixture to the egg one and mix well.

4. Gently mix in the flour and cocoa. The mixture will be thick and fudgy. You will want to stick your fingers in there. Go for it. Chef’s privilege!


5. Dollop tablespoons of mixture onto the trays, very well distanced apart as the cookies will spread during baking. Top with strawberries.

6. Bake for 12 minutes. Remove from the oven and cool onto the tray for 10 minutes, then gently transfer to a wire rack to cool completely. Please note that after 12 minutes in the oven, the cookies will feel super wobbly. They will set harder as they cool. Don’t be tempted to bake for longer.

7. Give to your mamma with a big hug!! xxx

FullSizeRender 2.jpg

Watch my new show here 

SILVIA’S CUCINA is available in stores and online!MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram





Egg-free Oat and Chocolate cookies

As I start typing this post, I need to stop, reach into the cookie tin and help myself to my third one… They are that good!

Make sure you have a nice Cappuccino or Earl Gray tea to dunk them in…

This recipe is so easy and the absence of eggs is not, by any means, my attempt to subscribe to some fashionable fad diet.

I simply didn’t have any in the fridge and I was too lazy to go but them at the shop.

Turns out, cookies don’t necessarily need eggs.

Cream 1/2 cup of soft butter with 1/2 a cup of packed brown sugar,a pinch of salt and a teaspoon of vanilla extract or paste.

In a separate bowl, mix 1/2 a cup of rolled oats, 3/4 of self-raising flour and a 1/4 teaspoon of baking soda. Add the buttery mix to the dry ingredients, along with 80 gr of roughly chopped up chocolate ( I used left-over chocolate eggs) and, if too dry and floury, pour in a table-spoon of milk, bearing in mind that this dough should stay rather firm.

Pout the dough in the fridge for 10 minutes, then, with wet hands, divide it into 10 balls and place them, well distanced,  onto an oven tray lined with baking paper. Gently flatten the balls with the back of your hand. Place tray back in the fridge for a further 10 minutes.

In the meantime bring up your oven to 175 Celsius (around 350 Farenheit).

Bake for around 15 minutes, to until slightly golden, but still soft in the middle. As they cool down, they will crunch up a little.

I will concede this cookie recipe is not traditional Italian, but the way my children gathered around the cooking bench to help me make them, and the way they both ended up covered in chocolate and flour is indeed a traditional Italian Sunday Mess!

Silvia’s Cucina is on Facebook