Fruit and Nut Case Cookies

By | February 22, 2015

Fruit and Nut Case CookiesBritish people of a certain age simply can’t eat fruit and nut chocolate without singing the “Everyone’s a Fruit and Nut-case” song.

Many years ago I went to my first ever ballet, it was the Czech National Ballet in Prague because it is cheaper to fly from London to Prague for a couple of nights to see world class ballet than it is to pay for a ticket to the English National Opera and spend a night in London.  I have to admit, I was a little surprised when I realised that the Cadbury’s Fruit and Nut song was better known to more cultured folk as part of the Nutcracker, rather than an advertising jingle.  I did want to eat chocolate the minute I heard it though.

With Fruit and Nut currently the discounted chocolate of choice at my local store I opted to make Fruit and Nut case cookies.  They are really a variation on a standard chocolate chip recipe with extra chocolatey-ness provided by a splodge of Nutella in the mix.

Fruit and Nut Cookie DoughFruit and Nut Case Cookie Ingredients

  • 100g butter
  • 75g sugar
  • 50g Nutella
  • 2 tbsp golden syrup or corn syrup
  • 200g self raising flour
  • 1/4 tsp salt
  • 100g Fruit and Nut chocolate (any brand will do, but you can only sing the song if you use Cadbury’s)

What’s all this “g” stuff about.  How do I measure in cups?

“g” is for grams.  Cooking with exact weight measures works best, particularly for baking.  Get a cheap and effective scale or use a conversion site.

Nutella Cookie BaseFruit and Nut Cookie Instructions

  • Preheat the oven to Gas 4/350F/180C
  • Weigh the butter, Nutella, sugar and syrup in a small saucepan
  • Gently warm the butter mix until it’s all melted
  • Keeping the heat low keep stirring until the sugar is fully dissolved
  • Remove from the heat
  • Chop up the chocolate into small chunks
  • Stir the flour and salt into the melty mix
  • Get it all absorbed so it’s a dough
  • Quickly mix the chocolate chunks into the dough, you want the chocolate to soften up a bit, but not melt into the mix completely
  • Shape the mix into balls and put on a baking/cookie sheet.  I use my Joseph measuring spoon because it forms great cookie balls
  • Bake for ten minutes
  • Remove from the oven and leave on the side for 10 minutes to cool slightly before sliding off onto a wire rack to cool completely
  • Eat and repeat.

 

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