Name: Choc chunk, cashew & cranberry cookies
Prep time: 20 min
Cook time: 12 min
Total time: 22 min
Yield: Makes 30
Cuisine: British
Ingredients: 100g pack cashew nuts or more if you like; 140g unsalted butter at room temperature, plus extra for greasing; 250g plain flour; ½ tsp baking powder; 200g white caster sugar; 100g crunchy cashew nut butter or use peanut butter; 1 large egg beaten; 2 tbsp golden syrup; 200g bar chocolate 50% cocoa solids, chopped into 1cm chunks; 50g dried cranberries (optional)

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Choc chunk, cashew & cranberry cookies

Choc chunk, cashew & cranberry cookies

Jane Hornby

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Makes 30

Easy

Prep: 20 mins

Cook: 12 mins

plus cooling, cook 12 mins per batch

A star rating of 4.5 out of 5.16 ratingsRate

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These nutty biscuits are packed with chocolate chunks and chewy dried fruit - swap the cashews for peanuts if you prefer

Freezable (uncooked dough only)

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Ingredients

Nutrition

Units:

MetricUS

100g pack cashew nuts

or more if you like
140g unsalted butter

at room temperature, plus extra for greasing
250g plain flour
½ tsp baking powder
200g white caster sugar
100g crunchy cashew nut butter

or use peanut butter
1 large egg

beaten
2 tbsp golden syrup
200g bar chocolate

50% cocoa solids, chopped into 1cm chunks
50g dried cranberries

(optional)

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Nutrition: per cookie

kcal178
fat9g
saturates4g
carbs21g
sugars13g
fibre1g
protein3g
salt0.1g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, March 2015

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A star rating of 4.5 out of 5.16 ratings

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