Fruit and Nut Cookies
I made the recipe for these up as I was rummaging through the cupboard and they work really well. Ultimately, you can use whatever combination of fruit and nuts that you like (though try to stick to edible nuts rather than the magazine boys); I simply used what was available to me.
I got 21 cookies out of this recipe, but as always, the number varies depending on how big you make them.
6oz Butter (don’t bother softening)
3oz Light Brown Sugar
7oz Dark Brown Sugar
1 Whole Egg and 1 Egg Yolk (crack on a flat surface to avoid any rogue egg-shell)
1tsp Baking Powder
1 ½ tsp Ground Cinnamon
8oz Plain Flour
1 ½ oz Hazelnuts
2 ½ oz Walnuts
2oz Blanched Almonds
Line a baking tray with grease-proof paper, using butter to stick the paper to the tray. Make sure the paper is thoroughly glued down.
Melt the 6oz of butter in a small pan on a medium heat and then allow to cool completely.
In a large mixing bowl, place both of the sugars and whisk in the cooled butter (a hand whisk does the job for once, but you can use an electric whisk). Beat in the egg and egg yolk with the whisk followed by the honey.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a separate bowl, mix the baking powder, cinnamon, salt, and flour together. Sieve this mixture into the large mixing bowl. Put the nuts into a food bag or Clingfilm and batter with a rolling pin to crush the nuts into rough chunks (alternatively you can roughly chop the nuts or use a food processor if you aren’t as violent a person as my dear self). Put the chopped nuts and the fruit into the large mixing bowl with everything else. Fold the flour mixture in until everything is combined but try not to over mix.
Use a tablespoon to collect a tablespoon’s worth of dough.
Dust your hands with flour and then shape the dough into a ball in the palm of your hands. Be quick! (sorry, but the longer you take, the warmer the ball gets in your hands and the more likely it is to stick to your hands). Flatten the ball and place it on the baking tray. Place a total of four balls onto the tray, evenly spread out and bake for 10mins.
Take the cookies out of the oven and allow to cool a bit on the tray. Use a fish slice to go around the edges of the cookies to lift them up a bit and then slide the cookie on to the fish slice to get it off the tray. Transfer to a wire cooling rack and allow to cool completely.
Get your next batch of cookies onto the same tray and go again.
I used brown sugar in these cookies rather than the usual caster sugar combination (see Orange and White Chocolate Cookies and Cranberry, Almond and White Chocolate Cookies) to give a richer, more caramel-like flavour to the cookies which works well with the honey and the nuts. These aren’t as nice as the cranberry cookies (as are most things in life) but they are still well worth making.