These white chocolate cookies combine soft dough with crunchy chunks of cashew nut - the perfect balance of textures. If you're making a smaller batch simply freeze half of the dough and bake another time when you're in need of a sweet fix.
Crunchy white chocolate and cashew cookies
Ingredients
24
pieces
-
- 150 g
- 100 g
- 200 g
- 125 g
- 1 pinch
- 1
- 200 g
- 1 tsp
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Preparation
Preheat the oven to 200°C/180°C fan/gas mark 6. Line two large baking trays with baking paper.
Whisk together the butter for creaminess, sugar forsweetness and salt until creamy, then add the egg, flour and baking powder to the bowl and mix well.
Coarsely chop the chocolate to give richnessand cashew nuts for a lovely crunchand add two thirds of each to the two. Mix well to combine, then use a tablespoon to portion out small circles of dough across the baking trays (leave a space between each circle as they will expand).
Press the remaining nuts and chocolates on top of the biscuits and bake in the oven for 15 minutes, or until beginning to colour round the edges.
Leave to cool a little on the tray, then transfer to a wire rack and dust lightly with sugar.
