Ingredients For the Snack 1 Pinch Sea Salt 115 g Unsalted Butter (Cubed) 100 g Granulated Sugar 75 g Pecan Nuts (Roughly Chopped) 1 Egg 160 g Plain Flour 170 g Dark Chocolate (Roughly Chopped) 50 g Light Muscovado Sugar 6 g Bicarbonate of Soda 240 g Raw Almonds (Roughly Chopped) 215 g Raisins 1 tsp Vanilla Extract * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Jumble Cookies by Dan Serves 18 Total 24 minutes Oven Temp 190 °C - 14 minutes Difficulty Super Easy Chef Rose Levy Beranbaum Biscuits Method Toast the almonds and pecans for 5 minutes. In a large bowl cream together the butter and sugars until creamy. Add the egg and vanilla extract and mix to combine. Add the flour, salt and bicarbonate of soda and mix until just combined. Cut the pecans in half and slice the almonds into thirds. Add the chopped nuts, raisins and chocolate and mix to combine. Divide the dough in half, then wrap each half in clingfilm and refrigerate overnight. Roll the dough into balls and flatten slightly on a baking tray and bake for between 12 and 15 minutes.