Page 63 - Delicious - UK (February 2020)

simple pleasures.

The easy bake

These grown-up cookies are sweet, salty and crunchy all the things you love

rolled into one bite-size treat. Just add a cuppa and you’re good to go

• 200g unsalted butter, softened the egg, then use a wooden spoon to fold in
Salted chocolate and • 285g light brown sugar the dry ingredients until just combined.
pretzel cookies • 1 large free-range egg, 3 Dust your hands with a little plain flour,
MAKES 16-18. HANDS-ON TIME 15 MIN, beaten then roll the mixture into 16-18 walnut-size
OVEN TIME 10 MIN, PLUS 20 MIN COOLING • Sea salt flakes to sprinkle balls. Arrange on the lined baking sheets,
leaving 4cm between each ball.
The cookies will keep in an YOU’LL ALSO NEED… 4 Flatten the balls with the palm of your
MAKE airtight container for up • Electric mixer; 2 baking sheets lined hand, then scatter with sea salt flakes.
AHEAD
to 3 days. with reusable non-stick baking liners Bake for 10 minutes until flat and slightly
crisp at the edges. Cool on the tray for
• 100g plain flour, plus extra to dust 1 Heat the oven to 180°C/160°C fan/gas 4. 5 minutes, then slide the liners onto
• 60g good quality cocoa powder In a mixing bowl, combine the flour, cocoa, cooling racks and leave the cookies to cool
• 75g pretzels, bashed to fine crumbs in pretzel crumbs, oats and bicarb. completely (see Make Ahead).
a bag using a rolling pin 2 In a separate mixing bowl, use an electric PER COOKIE (FOR 18) 207kcals, 10.7g fat
• 50g rolled oats mixer to beat the butter and sugar until (6.4g saturated), 2.6g protein, 24.8g carbs
• ½ tsp bicarbonate of soda pale and creamy (about 5 minutes). Beat in (15.4g sugars), 0.3g salt, 1g fibre

RECIPE: KATY MCCLELLAND. PHOTOGRAPH: CHRIS COURT. FOOD STYLING: KIRSTEN JENKINS

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