This nutty alternative to the traditional chocolate chip cookie is bound to get your tastebuds firing!
| INGREDIENTS | WEIGHT |
|---|---|
| GROUP 1 | |
| Unsalted Cake Margarine/ Butter | 0.600kg |
| Brown Sugar | 0.150kg |
| Caster Sugar | 0.300kg |
| GROUP 2 | |
| Mauri White Spelt Flour | 1.000kg |
| Salt | 0.010kg |
| Bicarbonate Soda | 0.010kg |
| Vanilla Extract | 0.010kg |
| Eggs | 0.300kg |
| GROUP 3 | |
| Chocolate Buttons | 0.300kg |
| Chopped Cashew Nuts | 0.100kg |
82761 Spelt White Flour 12.5kg
Using a paddle attachment, cream Group 1 for 1 minute on first speed and 1 minute on second speed.
Add Group 2 on first speed and continue mixing until enough dough forms (approximately 1-2 minutes). Do not over mix.
Blend in Group 3 on first speed for 1 minute.
Roll into a sausage shape
(Note: Dough can then be refrigerated until required or used immediately)
Cut dough into 50g pieces. Place evenly spaced on tray and flatten dough to desired thickness.
Bake at 180°C for 15 minutes or until golden.
