![]() ![]() Cover the surface with clingfilm or similar, and refrigerate for about an hour and a half, until firm. Add all the remaining ingredients and mix until all traces of flour disappear. Add the egg and egg yolks, and mix for about 30 seconds, until well combined and emulsified. Meanwhile, put the remaining butter, both sugars and the vanilla bean paste into a large bowl, then pour in the hot butter, stir to combine, then set aside for five or so minutes, until the rest of the butter is completely melted. Cook, whisking often, for about five minutes, until the butter turns amber and smells nutty. Weigh out half the butter into a small saucepan and place on a medium-high heat. ![]() The raw cookie dough can be made up to three days ahead, rolled into balls and kept in an airtight container in the fridge, ready to be baked whenever the mood strikes.ģ00g softened unsalted butter, cut into 2cm cubes 300g soft dark brown sugar 75g caster sugar 20g vanilla bean paste 1 whole egg plus 2 egg yolks 175g cassava flour 150g jumbo oats, blitzed to a very fine powder (as with all gluten-free cooking, check the packet to ensure there’s no risk of cross-contamination with non-GF ingredients) ¾ tsp bicarbonate of soda ¾ tsp table salt 1 tsp flaked sea salt 100g macadamia nuts, toasted and roughly chopped 200g caramelized white “blond” chocolate (we use Valrhona Dulcey 32%), or regular white cooking chocolate, roughly chopped Don’t worry if you can’t get any, though: any white cooking chocolate will also work here. It is on the pricey side, but is readily available online. Caramelised white chocolate is exactly that: white chocolate that’s been caramelised until it tastes of fudge, toast, brown butter and malt all rolled into one. ![]()
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