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Lily Vanilli Burnt Butter, White Chocolate & Brazil Nut Cookies

Name: Lily Vanilli Burnt Butter, White Chocolate & Brazil Nut Cookies
Cook time: 20 min
Total time: 20 min
Cuisine: British
Ingredients: 280g organic plain flour (sifted); ½ tsp baking soda; ½ tsp salt; 170g Unsalted organic butter (room temperature); 220g Tate & Lyle Fairtrade light brown sugar; 100g Tate & Lyle Fairtrade granulated sugar; 1 large freerange organic egg (room temperature); 1 freerange. organic egg yolk (room temperature); ½ tsp Fairtrade vanilla essence; Handful Fairtrade white chocolate chunks; Handful Fairtrade Brazil nuts (chopped); Zest of one Fairtrade lemon; ½ tsp grated Fairtrade nutmeg

Over a year ago 3,096 views

Cook: 20 mins

British

Ingredients

280g organic plain flour (sifted)
½ tsp baking soda
½ tsp salt
170g Unsalted organic butter (room temperature)
220g Tate & Lyle Fairtrade light brown sugar
100g Tate & Lyle Fairtrade granulated sugar
1 large freerange organic egg (room temperature)
1 freerange. organic egg yolk (room temperature)
½ tsp Fairtrade vanilla essence
Handful Fairtrade white chocolate chunks
Handful Fairtrade Brazil nuts (chopped)
Zest of one Fairtrade lemon
½ tsp grated Fairtrade nutmeg

Accompaniment

Method

1

These sublime Fairtrade cookies were created by Lily Vanilli to celebrate Fairtrade Fortnight. Switching to Fairtrade tea, coffee, sugar and chocolate needn't cost much more (for example, Tate & Lyle's entire cane sugar range is Fairtrade at no extra cost), but it can make a huge difference to the lives of the farmers and their families.

Preheat oven to 150c

1. Sift together the flour, baking soda and salt

2. Melt the butter in a saucepan and heat, stirring continuously until brown bits begin to form at the bottom of the pan (approx 5 mins)

3. Beat the melted butter together with the light brown sugar and granulated sugar until smooth

4. Add the egg & egg yolk and beat to incorporate into sugar/butter mixture

5. Set the mixer to a low speed and gradually add the sifted dry ingredients

6. Add lemon zest, nutmeg, chocolate and Brazil nuts to taste

7. Roll dough into 2 inch diameter balls and lay on a lined baking sheet, approx 2 inches apart, bake in preheated oven 15 mins or until brown around the edges and soft in the centre.