Fairtrade Burnt Butter, White Chocolate and Brazil Nut Cookies

Fairtrade Burnt Butter, White Chocolate and Brazil Nut Cookies
 
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Ingredients

Ingredients
Method
 
  • 280g organic plain flour (sifted)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 170g Unsalted organic butter (at room temperature)
  • 220g Tate & Lyle Fairtrade light brown sugar
  • 100g Tate & Lyle Fairtrade granulated sugar
  • 1 large free-range organic egg (at room temperature)
  • 1 free-range, organic egg yolk (at room temperature)
  • 1/2 tsp Fairtrade vanilla essence
  • Handful Fairtrade white chocolate chunks
  • Handful Fairtrade Brazil nuts (chopped)
  • 1/2 tsp grated Fairtrade nutmeg
  • Zest of one Fairtrade lemon
Preheat oven to 150c

1. Sift together the flour, baking soda and salt
2. Melt the butter in a saucepan and heat, stirring continuously until brown bits begin to form at the bottom of the pan (approx 5 mins)
3. Beat the melted butter together with the light brown sugar and granulated sugar until smooth
4. Add the egg & egg yolk and beat to incorporate into sugar/butter mixture
5. Set the mixer to a low speed and gradually add the sifted dry ingredients
6. Add lemon zest, chocolate and Brazil nuts to taste
7. Roll dough into 2 inch diameter balls and lay on a lined baking sheet, approx 2 inches apart, bake in preheated oven 15 mins or until brown around the edges and soft in the centre.

Fairtrade Burnt Butter, White Chocolate and Brazil Nut Cookies

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This recipe was uploaded by emms

 
 
These crunchy, chewy, buttery beauties will leave a very sweet taste in your mouth, and it's not just the white chocolate... most of the ingredients are Fairtrade, which means that the farmers who produced them have been paid a agreed and stable price for the crops they grow.

Choosing Fairtrade over regular versions makes a massive difference to the lives of developing world farmers and their families!

Two years ago, Tate & Lyle announced its plans to move its  retail cane sugars range to Fairtrade with no resulting price increase to consumers.  In the first year alone, this switch created a return of at least £2 million in Fairtrade premiums for cane farmers.

Cupcake and cookie queen Lily Vanilli created this recipe for you to try during Fairtrade Fortnight. Enjoy these delicious cookies with a refreshing cup of Fairtrade tea!

Method


Preheat oven to 150c

1. Sift together the flour, baking soda and salt
2. Melt the butter in a saucepan and heat, stirring continuously until brown bits begin to form at the bottom of the pan (approx 5 mins)
3. Beat the melted butter together with the light brown sugar and granulated sugar until smooth
4. Add the egg & egg yolk and beat to incorporate into sugar/butter mixture
5. Set the mixer to a low speed and gradually add the sifted dry ingredients
6. Add lemon zest, chocolate and Brazil nuts to taste
7. Roll dough into 2 inch diameter balls and lay on a lined baking sheet, approx 2 inches apart, bake in preheated oven 15 mins or until brown around the edges and soft in the centre.
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