Jamie’s Cookies
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| Preparation time: |
120
min
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| Cooking time: |
10
min
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Ingredients
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115g/4oz plain flour, sifted
½ teaspoon baking powder
½ teaspoon salt
115g/4oz butter, softened
100g/3½oz soft brown sugar
½ teaspoon vanilla essence
1 large organic egg
To make White Chocolate & Macadamia:
85g/3oz white chocolate, chopped
85g/3oz macadamia nuts, chopped
or
To make Chocolate Chip & Pecan:
85g/3oz dark chocolate, chopped
85g/3oz pecans, chopped
or
To make Cherry & Ginger:
85g/3oz Glace cherries, chopped
3 tablespoons stem ginger, chopped
Pinch of ground cinnamon
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Place all the basic cookie dough ingredients in a food processor and mix until smooth and creamy. Or by hand, cream together the butter and sugar, then add the eggs one by one, beating all the time before adding the remaining ingredients.
Add your chosen flavours to the cookie mix, then spoon the mix onto a piece of cling film and roll into a sausage shape, 3” in diameter, and chill for at least 2 hours.
Pre-heat the oven to 180C / 350F / Gas 4. Slice 1 cm slices off the chilled cookie mix, and place onto the Proflex cookie tray, leaving a good space in between each one, as they’ll spread while they’re cooking. If you can’t fit them all on the sheet, just cook another batch.
Bake for 8-10 minutes until the edges are golden brown. Cool slightly before placing on a wire cooling tray to cool and crispen
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If your favourite dried fruit and nuts are different to the ones above, feel free to use your own, but make sure you keep the quantities the same.
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