Last night I fancied baking something very quick. This nutella cookie recipe (with only 3 ingredients!) took my fancy. I added a pinch of Maldon sea salt – for some reason salt has now made it into two sweet bakes this week (see here for the salted caramel buttercream I tested out at the weekend!) and they turned out fantastic – 18 (mostly) perfectly round cookies, flat as a pancake, nice and chewy, just the way I like a cookie.
My little spurt of baking didn’t end there – by the title of this post you surely will be expecting a tale of another cookie! By the time the nutella cookies were being baked, I was in the mood for a little experiment. I had a root around in the cupboards and found some dried cranberries and pistachio kernels. I had a quick flick through one of my recipe books for a cookie recipe that I could easily adapt – basically just to get an idea of the flour/sugar/butter ratio. Here is my own little experiment of a recipe!
Vanilla, Pistachio and Cranberry cookies (Makes 18)
125g soft unsalted butter
175g plain flour
1 tsp baking powder (Next time I would be tempted to omit this, I don’t like a rise to my cookie, which is what I got!)
85g light brown sugar
A sprinkle of demerera sugar
1 tsp of vanilla extract
90g of chopped pistachios and whole dried cranberries (you could sub these for up to 125g of whatever you like to flavour your cookie – I just used what I had in the cupboard)
0.5 tbsp milk – just to add if you need to make the mix more tacky
Add all ingredients to a mixing bowl and blend together until combined. Use the tbsp of milk if you need to make the mix slightly tacky.
Roll the mix into 18 balls (just slightly smaller than golf balls) and flatten down.
Cook in a preheated oven (I used 175degree fan for the first batch, 190degree for the second, which turned out slightly better) for 10-12 minutes, depending on how golden brown you like yours to be.
The result was a very soft cookie, the opposite of the earlier baked Nutella cookie. There was a slight raise, so next time I would leave out the baking powder. It was a good idea to use vanilla as a base flavour, as the creamy and almost salty crunch of the pistachio really complemented the sweet bursts of the cranberries.