Cacao Nib Nutty Raisin Cookies
Ingredients
- 75 g Plain flour*
- 75 g Wholemeal or spelt flour
- ½ tsp Bicarbonate of soda
- 75 g Brown sugar (normal or muscovado)
- 75 g Caster sugar (normal or golden)
- 110 g Unsalted butter
- 1 (large) Egg
- 60 g Brazil nuts, walnuts, pecans or hazelnuts or a mixture
- 60 g Raisins
- 30 g Cacao nibs
Accompaniment
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Description
This is a great combination of ingredients in a cookie and the texture is both crunchy and chewy. Recommended!
Method
-
1
Melt the butter, add to the sugars and beat well. Beat together the egg and vanilla extract with a fork, then add to the mixture in the bowl and mix together. Sift in the flour and bicarbonate of soda and stir. Finely chop the nuts**, then stir in, along with the raisins and cacao nibs. Bring together into a ball of dough, then cover with cling film and chill in the fridge for at least an hour.
Preheat the oven to 190 degrees C. Roll balls of dough, about the size of a walnut, or larger for giant cookies, and place about 5 cm apart on baking sheets (no need to grease or line). Flatten slightly. Bake for 10 to 15 minutes, or until the cookies are golden brown at the edges and cracks are starting to appear on top. Leave on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Chef's Tips
* Use all plain flour if you prefer.
** I use a mini chopper / food processor. Alternatively, chop up with a sharp knife, or put them in a plastic bag and bash with a rolling pin.
The uncooked dough can be kept in the fridge so you can cook some on one day and others up to 3 days later.
Once baked, these will keep well in an airtight tin for a few days (although they have never lasted me more than 2 days!).
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