Cookies - 6 x Chocolate Chip and 6 x Fruit & Nut

Name: Cookies - 6 x Chocolate Chip and 6 x Fruit & Nut
Total time: 5400 s
Yield: 12 servings
Cuisine: British
Ingredients: 100 g granulated sugar; 100 g light muscavado sugar; 100 g butter; 1 tsp vanilla essence; 1 large egg; 210 g self raising flour; 1/2 tsp salt; 25 g chopped almonds; 25 g chopped walnuts; 30 g dried fruit mix; 70 g milk chocolate

Neil @Neil_belfast

Belfast, Ireland

Changed filling from Chef Anton's recipe. Great recipe. Won't be buying cookies again.

Neil @Neil_belfast

Belfast, Ireland

Changed filling from Chef Anton's recipe. Great recipe. Won't be buying cookies again.

Saved

Ingredients

1 hr 30 mins

12 servings

100 ggranulated sugar
100 glight muscavado sugar
100 gbutter
1 tspvanilla essence
1large egg
210 gself raising flour
1/2 tspsalt
25 gchopped almonds
25 gchopped walnuts
30 gdried fruit mix
70 gmilk chocolate

Saved

Steps

1 hr 30 mins

1

Beat together the sugars, butter and vanilla until smooth and fluffy.
2

Whisk in the beaten egg gradually. Then gradually whisk in the self raising flour (and salt).
3

Separate the dough in half if using different fillings. I added the fruit and nuts to one dough mix and folded it in well and formed a soft dough. Using Wispa and Twirl bars for the chocolate chip cookies, I put the chocolate in fridge for an hour then chopped it into small chunks then put in freezer bag in freezer for 30 mins. Finally folded it into the other dough mixture.
4

Roll your doughs in greaseproof paper in a sausage shape and chill in fridge for an hour.
5

Preheat oven to 180°C/160° fan assisted. Line a baking tray with greaseproof paper. Roll dough into a ball in your hand about the size of a golf ball. Place on the tray and push down gently to flatten slightly. Bake for 12/15 minutes just until the edges start to brown.
6

Remove from oven and allow to cool on a cooling rack. You are left with a tasty, crunchy edged, soft centred treat.