Sunday, 1 February 2015

Sunday Baking - Cashew & choc drop cookies

Cashews + White choc + milk Choc = HEAVEN
I adapted this recipe from the trusty NZ stalwart of baking "The Edmonds Cookery Book'.  Their one had peanuts and no chocolate - obvs a serious oversight.


125g Butter
1T Golden Syrup
110g Brown Sugar
1t Vanilla extract
1 egg
192g All Purpose Flour
32g Cornflour
1/2C Cashews Chopped
1/2C Chocolate (I used White choc and milk choc)


Gently melt butter and golden syrup.  Stir in sugar and vanilla.  Allow to cool.  Lightly beat egg and stir into mixture.  Sift dry ingredients together and add to syrup mixture alternatively with nuts and chocolate.  Allow mixture to cool completely then roll into balls and bake on lined trays at 170 Celsius for 12-15 mins until golden and crispy.

These cookies are soft and chewy and so yummy.  A little different to your usual choc chip cookie method.

Sure to rise

Other baking exploits you may like to re-visit:

Happy baking peeps

♥ Paula Shoe Fiend.