CHEWY SIMNEL AND WHITE CHOCOLATE CHUNK COOKIES
These American-style cookies are inspired by simnel cake, with almonds, raisins and spice. We’ve added white chocolate for extra indulgence, but for a double almond hit, swap it for 50g (2oz) marzipan cut into chunks. Hands-on time 15min, plus cooling and chilling. Cooking time about 15-20min. Makes about 16
75g (3oz) whole skin-on almonds 125g (4oz) unsalted butter, at room temperature 100g (3½oz) light brown soft sugar 100g (3½oz) caster sugar 1 large egg, lightly beaten 1tsp almond extract 275g (10oz) self-raising flour 2tsp mixed spice 40g (1½oz) each raisins and mixed peel
50g (2oz) white chocolate, in chunks
1 Preheat oven to 200°C (180°C fan) mark 6. Spread the almonds out on a baking tray and bake for 5min, leave to cool, and then roughly chop. Switch off the oven for now.
2 Meanwhile, put butter and sugars in a large bowl, and beat with a handheld electric whisk until light and fluffy. Gradually add beaten egg, whisking until incorporated, then whisk in the almond extract. Sift over the flour, mixed spice and ½tsp salt and mix on a very slow speed until combined.
3 Add almonds, raisins, peel and chocolate and, using your hands, lightly knead in.
4 Shape the dough into balls about the size of a golf ball – you can weigh them to ensure they are evenly sized; they should be 50g (2oz). Transfer to a lined baking tray and chill for at least 1hr to firm up.
5 Preheat oven to 200°C (180°C fan) mark 6. Ensure the balls are spaced at least 7.5cm (3in) apart – you will need 2 or 3 baking trays. Bake the cookies for 10-12min, until golden brown and slightly cracked on top. They will be soft, but will harden on cooling.
6 Leave to cool on the trays for 10min, then transfer to a wire rack to cool completely. PER COOKIE 234cals, 4g protein, 10g fat (5g saturates), 31g carbs (17g total sugars), 2g fibre GET AHEAD Make the dough up to 1 day ahead. Shape into balls, cover with clingfilm and chill. Bake for 12-14min straight from the fridge. Or freeze the dough balls and bake for 16min from frozen