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July 28, 2012 / mintcustard

Compost cookies – or what to do with leftover snacks from the Opening Ceremony.

Brilliantly barmy, bonkers and very British. The opening ceremony was all those things and more. We spent the evening watching with our neighbours trying to catch a glimpse of their daughter who was performing. She was only on for one section so for the rest of the time we chatted, had a few beers and munched our way through bags and bags of snacks.

The upshot of this is we have several half bags of snacks lurking around this morning. No beer though! If my Mum were here the bags of nibbles would be decanted into little Tupperware pots or have their tops  screwed shut and clipped tight with a brightly coloured plastic gizmo. I am not that organised so the snack detritus lays about daring me to eat it all before it all goes soggy. But I have a cunning plan. I have heard of these things called compost cookies. They are a great way to use up snacks and nibbles.I will make biscuits, sweet, chewy biscuits and the snacks will be hidden deep within them.

Compost cookies

125g soft butter

150g soft brown muscovado sugar

150g plain flour

1/2 tsp bicarbonate of soda

1 egg

150g sweet snacks, (a mix of raisins, dried fruits, chocolate chunks, pieces of fudge, malteasers, chocolate peanuts, smarties, you get the idea!)

100g savoury snacks (salted nuts, popcorn, potato sticks, ready salted crisps, salted pretzels, plain  pringles, what ever is open, mind you, maybe not the wasabi peas!)

Heat the oven to 180c (makes 12 to 18 cookies)

  • Line two baking trays with baking parchment.
  • Break the snacks into small pieces of about equal size.
  • Beat together the butter and the sugar, when well combined add in the egg and whisk again.
  • Fold in the flour and bicarbonate of soda.
  • Stir in the snacks and make sure they are well distributed in the mixture.
  • Take a dessert-spoon of the mixture and roll into a ball. Lay out on the baking tray. Leave space between the spoons of mixture as they will spread as they cook.
  • Bake in the oven for 12 to 15 minutes.
  • Allow to cool on the tray slightly then transfer to a cooling rack to finish.

No faffing around with twist ties and Tupperware. Just pop any uneaten cookies in a tin for tomorrow.

 I have also joined up these compost cookies to the “Sporting snacks” link up at Ren Behan’s fantastic blog Fabulicious food. I’m also entering my Olympic torch cupcakes to this Blog event as well.



Leave a Comment
  1. workinglondonmummy / Aug 2 2012 9:42 pm

    what a great idea! l love the idea of throwing delicious bits of chocolate and sweets into a cookie

  2. Fabulicious Food! (@RenBehan) / Aug 7 2012 8:10 am

    I love these cookies, Becky, I have all of those ingredients in the cupboard and a few more bits and pieces to add so I shall be making them :-))

  3. mintcustard / Aug 7 2012 11:05 am

    They are addictive and I love the fact that the combinations of flavours change with each bite. Got to love a sweet and salty snack. Hope you enjoy them too Ren.

  4. Jagruti / Aug 25 2012 1:29 pm
  5. ediblethings / Jan 6 2013 3:21 pm

    I’m glad I found these little cookies. I love making the most of the little leftovers from parties, so I’m sure to be able to make these pretty soon, as you say, who can resist salty sweet things these days?


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