Recipe

πŸͺ Almond & White Chocolate Cookies πŸͺ

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πŸͺ Almond & white chocolate cookies πŸͺ
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Happy Friday!! Recipe for this delish cookie is below, enjoy πŸ˜‹πŸ˜‹
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RECIPE πŸ‘‡
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*Makes two large or four medium cookies*
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Dry ingredients:
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β€’ 60g self-raising flour (sieved)
β€’ 30g caster sugar
β€’ 10g brown sugar
β€’ 25g white chocolate buttons (I used @tescofood free from buttons)
β€’ 15g flaked almonds
β€’ 1/8 tsp bicarbonate of soda (sieved)
β€’ 1/8 tsp salt
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Wet ingredients:
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β€’ 15g coconut oil (melted)
β€’ 20g nut butter (I used @meridianfoods cashew butter)
β€’ 25g golden syrup
β€’ 10g water (roughly 2 tsp)
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METHOD πŸ‘‡
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1. Preheat the oven to 180 degrees (fan setting) and line a baking tray with baking paper.
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2. If your coconut oil is solid, melt it over a low heat on the hob until it forms a liquid – this should only take a minute or so. Leave to one side to cool.
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3. Add the dry ingredients to a mixing bowl and combine with a wooden spoon. For best results, sieve the flour and bicarbonate of soda.
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4. Once the coconut oil has cooled, combine the wet ingredients in a separate bowl.
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5. Add the wet ingredients to the dry ingredients. Combine with a wooden spoon (and your hands, if needed) until a cookie dough texture forms.
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6. Carefully spoon the cookie dough onto the baking paper.
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7. Next, put the cookies in the freezer for at least 15 minutes. This step is optional but recommended for best results.
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8. Bake the cookies in the oven for 8-10 minutes. They might take slightly longer to cook depending on how long they have been in the freezer. Try to take the cookies out when the edge of the cookies are starting to firm up, but the centre is still soft.
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9. Transfer cookies to a wire rack to cool for 15-30 minutes. During this time, the cookies will firm up and the colour should become darker.
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10. Enjoy! πŸ˜‹