Whilst 2019 is not over yet, it can, in a nutshell, do one. It’s been a difficult year. I haven’t been able to bake as often as I would have liked to, and I seem to have had more recipe failures this year too. This happens, can’t always be perfect as I tell Tony! But, rationalising it aside, it is wearing.
I wanted to bake this weekend, something easy, not too much effort. I looked through cookie recipes, but nothing really screamed “bake me!!”. When I am feeling like this, I revert to recipes I’ve tried and trusted. But that is a habit I need to stop. I had a packet of salted cashews in the house, why not put them in a cookie. Why not indeed. I adapted (tweaked, yes, I tweaked) a recipe from Good Housekeeping magazine for chocolate chip cookies. Mine were lumpy and mis-shapen – a lot like me – but hey, looks aren’t everything!
225g salted butter, softened
120g caster sugar
175g light muscovado sugar
1 ½ tablespoons golden syrup
1 teaspoon vanilla extract
2 large eggs, beaten
375g plain flour
1 teaspoon bicarbonate of soda
200g chocolate buttons
150g salted cashew nuts
Preheat the oven to 200°C (180°C fan oven) and line 3 baking trays with baking parchment.
Using an electric whisk, beat together the butter, sugars, vanilla and golden syrup until light and fluffy. Add the beaten eggs and beat the mixture together well. Fold in the flour and bicarbonate of soda and then mix in the chocolate buttons and cashew nuts.
Spoon heaped teaspoonfuls of the batter on to the baking trays, spacing them well apart.
Bake for 10 minutes for a chewy cookie, or 12 minutes for a crisper cookie. Remove from trays and cool on wire racks. Leave to cool completely before eating, go on, I dare you!
Wherever you are, whatever you are doing, I wish you a peaceful weekend 😊