Wholemeal cashew topped cookies
Usually wholemeal flour has a very sectioned off place in my heart. For bread? Yes (if it’s fresh). For pastry? Surprisingly, yes. For cake? Sometimes. For cookies? Nooo. Nononono. However, I really did have that niggly feeling you get when you decide to bake and eat cookies before you go to bed that you should at least try to make them a little healthier. So I did.
The verdict consisted of a muffled hrmwow as cookie was stuffed in mouth. Not only was the texture still soft while being slightly crisp at the edges, but the nutty wholemeal flour complemented the flavour of the cashew nuts perfectly. Sure, if you hate nuts, maybe keep looking for cookie utopia, but for a nut, er, lover, the wholemeal flour actually worked wonders. To be honest I’ve used it in oatmeal cookies and that has been fine, but without the distraction of whole grain oatiness, this had me worried.
It helps that this recipe is incredibly easy and quick to knock together (thus making it entirely appropriate to start at 8.30pm…I can finally stop telling myself never to start baking past 8 on weekdays). Plus the wholemeal flour and cashews almost makes it a whole meal :D Well, it’ll keep you filled up for longer anyway. Why not try it with different nuts? Add some oats? Raisins even. Did I just lose half of you? Probably. Enjoy anyway!
Wholemeal cashew cookies, adapted from The laughing gastronome.
100g butter, softened*
1/2 cup light brown sugar (packed) – caster sugar or dark brown sugar is the next best alternative
1 egg at room temp**
1 tsp vanilla extract (skip the fake stuff, it’ll ruin the subtle flavours in this cookie)
1 c wholemeal flour (or plain if that’s all you’ve got)
1/2 tsp baking powder
about 1/4 cup cashews, crushed or chopped
*I place slices of butter in a glass or metal mixing bowl and bung in the oven at 50C for about 5-10 minutes to soften butter quickly
**Place egg in warm water for 5 mins if it has been in the fridge.
Preheat oven to 180C (350F), and lightly grease a large baking tray.
Cream butter and sugar together until paler and smooth. Beat in egg and vanilla, then stir in flour and baking powder until you get a thick batter. Scoop Tablespoons of the dough onto your baking tray, leaving an inch in between. Sprinkle with chopped cashew, pressing down a little.
Bake in oven for 10-13 mins, until the edges are darker than the centres, or a few minutes longer if you want a solid cookie rather than softer ones. Cool on racks and devour.