WHAT’S HOT VERSION
S A LT E D C A R A M E L L AVA C O O K I E S REPRO OP
Makes 16 V Takes 25 mins Cost per serve 27p
RECIPES ALICE HART, JENNA LEITER PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT
CLIENT
Energy
Fat
Saturates
Sugars
Salt
16g 7g 18g 0·2g 23% 37% 20% 4%
of the reference intake. See page 106. Carbohydrate 33g Protein 3g Fibre 1g
On the ball Learn how to make delicious, melt-in-the-middle meatballs at tes.co/meltymeatballs
64
For more cookie recipes, visit tesco.com/realfood
PRODUCTION
Each cookie contains
1172kJ 280kcal 14%
ART
1 Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper. 2 Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the sugar and beat for a further 3-4 minutes, until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts. 3 Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick. Divide the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little. Space the 16 cookies out on the trays, allowing room to spread. 4 Bake for 16-18 minutes, until lightly golden. Leave to cool for a few minutes, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like.
SUBS
150g salted butter, softened 160g soft light brown sugar 1 egg 1½ tsp vanilla extract 260g plain flour, sifted 1½ tsp baking powder 1 x 100g pack plain chocolate chips 1 x 100g pack macadamia nuts, roughly chopped 16 soft toffees pinch sea salt flakes, plus extra to serve (optional)