Ingredients for 30 servings
2 eggs
5 ml/ 1 tsp bicarbonate of soda (baking soda)
5 ml/ 1 tsp vanilla extract
50 g/ 2 oz/ ½ cup finely chopped walnuts
50 ml/ ¼ cup milk
115 g/ 4 oz/ ½ cup butter, at room temperature
350 g/ 12 oz/ 1 ¾ cups caster (superfine) sugar
400 g/ 14 oz/ 3 ½ cups plain (all-purpose) flour
For the coating
30ml/ 2 tablespoons of ground cinnamon
65 g/ 2 ½oz/ 5 tablespoons of sugar
Directions
Preheat the oven to 190°C/ 375°F/Gas 5. Lightly grease two baking sheets.
In a large bowl, beat the butter until light. Add the sugar and vanilla extract and continue mixing until pale and fluffy. Add one egg at a time, beating well after each addition, then the mil and mix well together.
Sift the flour and bicarbonate of soda over the butter mixture and stir in until combined. Stir in the chopped walnuts. Put in the refrigerator to chill for 15 minutes.
For the coating, mix the sugar and cinnamon. Roll tablespoonfuls of the dough mixture into walnut-size balls. Roll the balls in the sugar mixture.
Place the cookies 5cm/ 2in apart on the prepared sheets to allow for spreading during baking and flatten slightly with the back of a spoon. Bake in the oven until golden brown, about 10 minutes.
Leave to firm up slightly on the baking sheets for a few minutes, then using a metal spatula carefully transfer the cookies to a wire rack. Leave to cool completely before serving.
Energy 65 kcal/ 273 kj; Protein 0,9g; Carbohydrate 7,8g, of which sugars 3,1g; Fat 3,6g, of which saturates 2,2g; Cholesterol 14mg; Calcium 15mg; Fibre 0,2g; Sodium 28mg.
No comments:
Post a Comment