Description
A refined twist on a no-bake classic, these Lazy Cake Cookies combine crunchy biscuit shards with a silky chocolate binder, enhanced by browned butter and toasted nuts.
Ingredients
Scale
- 250 g plain tea biscuits or digestive biscuits, broken into coarse crumbs
- 40 g unsweetened cocoa powder, sifted
- 30 g powdered sugar (optional)
- Pinch of fine sea salt
- 120 g unsalted butter, room temperature
- 200 g sweetened condensed milk, at room temperature
- 1 tsp pure vanilla extract
- 100 g dark chocolate (60–70%), chopped for melting
- 2 tbsp neutral oil or butter (to gloss the chocolate)
- 30 g toasted hazelnuts or almonds, roughly chopped or desiccated coconut for garnish
Instructions
- Brown the butter: melt butter in a light pan over medium heat and swirl until foam subsides and solids turn golden-brown. Remove from heat and let cool slightly.
- Mix dry ingredients: in a bowl, combine broken biscuit pieces, sifted cocoa, powdered sugar, and salt.
- Combine binder: whisk the slightly cooled browned butter with condensed milk and vanilla until smooth and glossy.
- Fold together: pour the binder over the biscuit mixture and fold gently until every crumb is coated.
- Shape the cookies: using a spoon or small cookie scoop, portion the mixture and press into rounds or logs on a parchment-lined tray.
- Chill to set: refrigerate the shaped cookies for at least 45 minutes until firm.
- Glaze (optional): melt dark chocolate with oil or butter and dip the chilled cookies or drizzle chocolate over them.
Notes
Chill the mixture before shaping if it feels overly soft. Store in an airtight container in the fridge for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg