125g unsalted butter
150g light brown sugar
1 large egg
½ tsp NOMU Vanilla Extract
200g cake flour
½ tsp bicarbonate of soda
A pinch of NOMU Sea Salt
1 tsp NOMU Sweet Rub
100g dried cranberries
50g white chocolate chips
50g whole raw almonds, roughly chopped
Preheat the oven to 180°C.
Cream together the butter and sugar using a stand mixer or electric hand beater until pale and creamy. Add the egg and Vanilla Extract and beat again until well combined. Sift together the flour, bicarbonate of soda and Sea Salt and add to the creamed mixture along with the NOMU Sweet Rub. Mix on the lowest setting until a dough forms. Add the cranberries, chocolate chips and almonds and mix briefly to gently combine the ingredients.
Shape the dough into a ball, cover in cling film and allow to rest in the fridge for 30 minutes.
Divide and roll the dough into golf ball-sized pieces and place them onto lined baking trays, leaving enough space between them to spread. Gently flatten the tops of the balls slightly.
Bake for 20 minutes or until golden brown in colour. Allow to cool on the tray and enjoy!
125g unsalted butter
150g light brown sugar
1 large egg
½ tsp NOMU Vanilla Extract
200g cake flour
½ tsp bicarbonate of soda
A pinch of NOMU Sea Salt
1 tsp NOMU Sweet Rub
100g dried cranberries
50g white chocolate chips
50g whole raw almonds, roughly chopped
Preheat the oven to 180°C.
Cream together the butter and sugar using a stand mixer or electric hand beater until pale and creamy. Add the egg and Vanilla Extract and beat again until well combined. Sift together the flour, bicarbonate of soda and Sea Salt and add to the creamed mixture along with the NOMU Sweet Rub. Mix on the lowest setting until a dough forms. Add the cranberries, chocolate chips and almonds and mix briefly to gently combine the ingredients.
Shape the dough into a ball, cover in cling film and allow to rest in the fridge for 30 minutes.
Divide and roll the dough into golf ball-sized pieces and place them onto lined baking trays, leaving enough space between them to spread. Gently flatten the tops of the balls slightly.
Bake for 20 minutes or until golden brown in colour. Allow to cool on the tray and enjoy!
125g unsalted butter
150g light brown sugar
1 large egg
½ tsp NOMU Vanilla Extract
200g cake flour
½ tsp bicarbonate of soda
A pinch of NOMU Sea Salt
1 tsp NOMU Sweet Rub
100g dried cranberries
50g white chocolate chips
50g whole raw almonds, roughly chopped
Preheat the oven to 180°C.
Cream together the butter and sugar using a stand mixer or electric hand beater until pale and creamy. Add the egg and Vanilla Extract and beat again until well combined. Sift together the flour, bicarbonate of soda and Sea Salt and add to the creamed mixture along with the NOMU Sweet Rub. Mix on the lowest setting until a dough forms. Add the cranberries, chocolate chips and almonds and mix briefly to gently combine the ingredients.
Shape the dough into a ball, cover in cling film and allow to rest in the fridge for 30 minutes.
Divide and roll the dough into golf ball-sized pieces and place them onto lined baking trays, leaving enough space between them to spread. Gently flatten the tops of the balls slightly.
Bake for 20 minutes or until golden brown in colour. Allow to cool on the tray and enjoy!
125g unsalted butter
150g light brown sugar
1 large egg
½ tsp NOMU Vanilla Extract
200g cake flour
½ tsp bicarbonate of soda
A pinch of NOMU Sea Salt
1 tsp NOMU Sweet Rub
100g dried cranberries
50g white chocolate chips
50g whole raw almonds, roughly chopped
Preheat the oven to 180°C.
Cream together the butter and sugar using a stand mixer or electric hand beater until pale and creamy. Add the egg and Vanilla Extract and beat again until well combined. Sift together the flour, bicarbonate of soda and Sea Salt and add to the creamed mixture along with the NOMU Sweet Rub. Mix on the lowest setting until a dough forms. Add the cranberries, chocolate chips and almonds and mix briefly to gently combine the ingredients.
Shape the dough into a ball, cover in cling film and allow to rest in the fridge for 30 minutes.
Divide and roll the dough into golf ball-sized pieces and place them onto lined baking trays, leaving enough space between them to spread. Gently flatten the tops of the balls slightly.
Bake for 20 minutes or until golden brown in colour. Allow to cool on the tray and enjoy!
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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