Cafe style cookies

Cafe Style Cookies

How many times have you craved for a $4 cookie but without the hefty price tag and extra sugar? This recipe is not set in stone though so feel free to use different combinations of seeds and nuts depending on your taste buds and availability.

Ingredients:

250g unsalted butter at room temperature

120g golden caster sugar

100g ground almonds

2 tsp vanilla extract

125g gluten free plain flour

1 tsp bicarbonate of soda

1 egg beaten

60g shredded coconut

80g roasted roughly chopped cashew nuts

40g pumpkin seeds

40g sunflower seeds

Preheat the oven to 180C/fan 160C and line two baking trays with greaseproof paper. 

In a large mixing bowl, beat the unsalted butter and sugar together until pale and soft. Measure in the rest of the ingredients and combine until mixed together. 

Roll heaped tablespoons of the mixture into balls and leave in the fridge for 30 minutes.  Place onto the trays leaving space for the mixture to expand during cooking and pop into the oven for 25 minutes or golden brown. If you prefer flatter biscuits you can press them down a bit before putting in the oven. 

Leave to cool on the trays before storing in an airtight container. These biscuits last for a week if stored in a cool and dark place.