|150 g g||white chocolate white chocolate|
|100 g g||cashew nut cashew nut|
|200 g g||butter butter|
|125 g g|| sugar
(plus extra to dust)
|1 pinches pinch||salt salt|
|200 g g||flour flour|
|1 tsp tsp||baking powder baking powder|
Crunchy white chocolate and cashew cookies
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.
- 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 for sweetness and salt until creamy, then add the egg, flour and baking powder to the bowl and mix well.
- Coarsely chop the chocolate to give richness and cashew nuts for a lovely crunch and 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.