![]() If you like a crispier cookie, bake them for a bit longer. When ready to bake, using a tablespoon or an ice cream scoop, spoon them onto a baking tray giving them a good bit of space between the next as they do spread.īake the cookies for 9-10 minutes. These cookies can be baked straight away, but they are slightly better left in the fridge for 1 hour, or up to 24 hours. Swap out your whisk and give the mixture a rough fold with a spatula or a spoon. Into the bowl add the flour, baking powder, baking soda and salt. Add in the eggs and give it a good whisk to combine everything well, this will loosen the mixture and make it easier to get a cohesive mixture. It might be quite dry and clumpy, just give it a rough mix. When the butter mixture is cool to the touch add in the sugar and whisk. Once melted and cohesive set aside to cool down. The butter will melt before the nut butter does, so once the butter has melted and the nut butter has softened give it a good whisk and the nut butter will melt and combine with the butter. Add them to a heatproof bowl and heat for about two minutes in the microwave, or add to a pot and melt over a medium heat. ![]() Line 2-3 baking trays with silpat or baking paper.įirst melt the butters, either in a pot or in the microwave. If you don’t have a food processor just chop it until the pieces are around the size of chocolate chips. I often put half in the food processor to blitz finely and then roughly chop the other half. Once ready to use this praline for the cookies we want to break it into smaller pieces. This can be made a day or two ahead and stored in an airtight container at room temperature. Pour onto your lined tray and leave to set. ![]() Once ready pour in the nuts, don’t worry about mixing them through too much as it will be chopped up anyways. Be patient, this can take around 10 minutes sometimes. Once it is a medium to dark amber colour it is ready. Once the mixture starts to simmer and darken give it a swirl to ensure all the sugar is turning into caramel. If it does crystallise it can sometimes be brought back, just leave it and it will should turn back into caramel, but it can take a while and can reheat unevenly so you have chunks of sugar amongst patches of dark caramel. If you stir the mixture it may crystallise. Do not stir the pot during this time, if the edges start to catch then gently swirl it. Let the mixture sit there for about 5 minutes until it starts to melt. Put the sugar and water into a small to medium pan and set over a medium to low heat. Line a heatproof tray or board with baking paper or a silpat, or just oil it, and put to one side while you make your praline. Also note that these cookies do spread a bit so keep that in mind.ġ25g cashews, roughly chopped (or any other nuts) They would work with a larger scoop, use whatever size you want, just note that you will obviously get less cookies out of the dough. I use a small ice cream scoop thats slightly larger then a tablespoon because I like a smaller cookie. It easily pushes out the cookie dough and keeps them an even size. When it comes to scooping the cookies out onto the tray I like to use an ice cream scoop. Or, if you can’t be bothered making the praline just add plain nuts or chocolate chips. However, any kind of nut would work in the praline. I’m not sure about how other nut butters would work in it. I have also used almond butter and that works really well. These recipe uses cashew butter and cashews. The ideal texture a cookie should be in my eyes! They come together in one bowl which is an incidental bonus. They are a thin, chewy cookie with a gooey centre. These salty cashew caramel cookies do both. I love nuts and I love cookies and I wanted to bake something that combined the both of them. ![]()
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