Hello from Doha, Qatar!
It has been a while since I blogged, as I was busy moving to start my new work here in Doha. Moving to Doha was not an easy thing to do !!! Not at all !!!
Anyway on the night before flying to Qatar, I baked a couple dozens of my favorite cookies, cashew nuts and milk chocolate. I got this recipe while doing my apprenticeship in Hong Kong from my French pastry chef. It is simply delicious and very easy to make. Just make a batch and freeze them. Once you need some cookies take them out of the freezer, cut them, and bake them. It won’t take 10 minutes. The best part of it is that you can simply decide whether you like it chewy or hard by following a simple trick you that would give you the texture you want.
- 300 g Butter
- 525 g Brown sugar
- 180 g Eggs
- 600 g Flour
- 5 g Baking powder
- 5 g Salt
- 5 g Bicarbonate soda
- 500 g Cashew nuts
- 500 g Milk chocolate
*For soft and chewy cookies use dark brown sugar. Since it has more molasses, it will leave your cookies moist and soft. And for harder cookies I just use light brown sugar!
- Beat the butter and the sugar together then add all the ingredients following the order.
- Weigh the dough and divide it into 450 g portions, roll the dough in parchment paper and freeze.
- Once you want some freshly baked cookies, remove your roll from the freezer leave it for a couple of minutes till it is softer to cut but still firm to get nice identical cookies.
- Bake at 180 C for 6 minutes, et voila!