British 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 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.
Fruit 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.
