Caramel Cashew White Chocolate Cookies
caramel cashew white chocolate cookies
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Mini cookies with a big caramel flavour today :)
I love the Christmas season; minimalists decide there is no such thing as too much tinsel, elegant women don flashing ruldolph pins (there might be Christmas cocktails involved in this), ditto with baking where your famous 85% chocolate fondant will be replaced with more than one can of sweetened condensed milk in some Christmassy treat.
For me, I don't usually shop the commerical lollies isle... but at Christmas if it can be crushed, melted or thrown in whole it's included.
Today I utilised hard butter candies (Werther's Original) for their unmistakable caramel flavour and Nestle caramel bits, which are new to the Australian market. Oh, plus white chocolate and cashews "just because".
Nestle caramel bits and Werther's Original butter candies
Caramel Cashew White Chocolate Mini Cookies
makes 4 to 5 dozen, plenty to pack up for Christmas gift giving
Method
Preheat the oven to 180C (360F).
Sift together the flour, salt and baking powder into a bowl.·
In a mixer, cream the butter and the three types of sugar. Add the vanilla extract, water and egg. Beat together until just incorporated.
Beat in the flour mixture until just combined.
Stir in the crushed/powdered candies, chocolate chunks, caramel bits, cashews. Drop small teaspoons of the mixture, well spaced, on to non-stick baking parchment.
Three types of sugar used, dark brown, light brown and granulated white, you can replace dark with light if you can't find any at your local store.
Bake for 6-8 minutes until golden around the edges. Cool on tray for 5 minutes, then transfer to a cooling rack to cool completely.
Happy Baking :)
You might also be interested in brown sugar and making your own
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