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These fruit and nut cookies are sweet, delicious and so easy to whip up - no food processor needed!
You can change up the filling if you want to suit your tastes, and get creative with the toppings! We love dipping these into melted dark chocolate.
- 250g dairy-free butter
- 225g caster sugar
- 2 tsp vanilla extract
- 1 tbsp maple syrup
- 300g plain flour
- 1 tsp baking powder
- 1⁄2 tsp salt
- 45g hazelnuts
- 45g raisins
Preheat oven to 180’C and line 2 baking sheets with parchment paper.
Put the dairy-free butter, sugar, vanilla extract and maple syrup in a large mixing bowl and beat it with a spoon until it’s creamed | Pour the flour, baking powder and salt into the bowl and fold it into the cream so you have a thick but malleable dough
Use either a sharp knife or a pestle and mortar to break the hazelnuts into small pieces that are roughly the size of dried peas | Pour the hazelnuts and raisins into the bowl and fold them into the cookie dough so they’re evenly spread.
Spoon walnut-sized pieces of the cookie dough onto the lined baking sheets, leaving 4cm between each ball of dough (you may need to cook your cookies in batches) | Squash the balls to flatten them slightly (they don’t need to be really flat).
Put the baking sheets in the oven and bake the cookies for 13–15 minutes, swapping them over halfway through so that they cook evenly | When they’re ready the cookies should be golden around the edge, but slightly paler in the middle | Take the baking sheets out of the oven but leave the cookies on them for 5–10 minutes to firm up a little, then transfer carefully to wire racks to cool.