![]() So its the perfect recipe to create, freeze and then bake a few cookies at a time when you want. As this recipe makes 12 cookies that’s obviously a little tricky, unless you have a big family…or a big appetite! But! The cookie dough freezes really well and you can bake direct from frozen. Now, these cookies are delicious for 2-3 days after baking but in my opinion they taste the mostttt delicious still warm from the oven. Chips just don’t cut in my book (unless we’re talking about the potato kind and then they DEFINITELY do!) And its SO much nicer to bite into a cookie with big chunks of melty chocolate. I know they’re easier, but honestly the quality just isn’t the same. Also, pleaseeee avoid packs of chocolate chips or chunks.But I think there are some delicious bars out there – my favourites are Menier and Dr Oetker which can be found in most supermarkets. White chocolate gets a bad rep for being overly sweet. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits. Cashews are quite a soft nut so you’re not getting a crunchy texture to the cookie but you are getting a savoury slightly salty element that works really well with the sweet creamy white chocolate. In a small bowl, whisk together the flour, baking powder, baking soda and salt. The final elements, white chocolate and cashew nuts, are added in abundance. Then we have a half a teaspoon of vanilla – this adds some depth to the cookie that otherwise might end up being far too sweet with the white chocolate. The addition of brown sugar gives a delicious caramel flavour and keeps the cookie moist. Bake at 350 for 9-11 minutes or until golden brown. Stir in the chips, cashews and cranberries. Combine the flour, baking soda and salt gradually add to creamed mixture and mix well. I’m sure they are delicious but they’re not really for me – or at least not at the moment, never say never eh! My favourite style of cookie is more chewy than cakey and packed full of chocolate and nuts.įirst up these cookies are made with 50:50 caster sugar and light brown sugar. In a large bowl, cream butter and sugars until light and fluffy. The trend at the moment in the baking world seems to be to create these HUGE chunky ‘NYC style’ cookies. There is nothing raw or ‘healthy’ about these cookies. Whenever I think of cashew cookies, straight away I think of the Nakd bars. ![]() Cashews might not be your first thought when it comes to a nutty cookie, but I loveee cashews so I’m keen to try it in most things.
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