Easy cookie recipe for 4 - 8 people, takes only 12 mins; recipe has cashew nut, unsalted butter, plain flour, baking powder, white caster sugar, cashew nut butter, egg, golden syrup, chocolate and dried cranberries.
Choc chunk, cashew & cranberry cookies
Course: Easy cookie
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 1 large egg, beaten
- Plain Flour: 250g plain flour
- Unsalted Butter: 140g unsalted butter, at room temperature, plus extra for greasing
- Baking Powder: 1/2 tsp baking powder
- White Caster Sugar: 200g white caster sugar
- Dried Cranberries: 50g dried cranberries (optional)
- Cashew Nut: 100g pack cashew nuts, or more if you like
- Chocolate: 200g bar chocolate, 50% cocoa solids, chopped into 1cm chunks
- Golden Syrup: 2 tbsp golden syrup
- Cashew Nut Butter: 100g crunchy cashew nut butter, or use peanut butter
Directions
- Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.
- Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.
- Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.
- Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.
