These impressive little munchies are so delicious when hot that I have never eaten them cold yet!
Another great thing to do with the mix, (if you are disciplined enough) is to roll half of it into baking paper in a long sausage, freeze it and then when in need of a quick fix, slice frozen and cook in hot oven. What more could a cookie junkie ask for? Grown Up Chocolate Chip Cookies, don't be shy with the rum. Delish!
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 110 Grams Almond Meal Recipe
- 45 Grams icing sugar
- 120 Grams Unsalted Butter BUY
- 60 Grams Sweetened Condensed Milk
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 100 Grams plain flour
- 1 Teaspoon baking powder
- 40 Grams Rum
- 90 Grams Chocolate dark chocolate chips BUY
- 150 Grams Dried Cranberries (Craisins)
- 80 Grams Shelled Pecans
- 80 Grams macadamias, roughly chopped
Do
- 1
Preheat oven to fan forced 180ºC. Line 2 baking sheets with baking paper. Set aside.
- 2
Place almond meal, sugar, butter, milk, vanilla, salt, flour, baking powder and rum and mix 10 sec/speed 6.
- 3
Add remaining ingredients and mix 6 sec/speed 6. You may need to finish combining using your spatula.
- 4
Use a tablespoon to spoon the mixture out into even sized amounts onto prepared trays.
- 5
Bake for 12-15 minutes or until golden.
- 6
Cool on a wire rack, and try not to eat them all before they are cool.
