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Orange, Cashew, White Chocolate Cookie recipe:
220 g plain flour
½ teaspoon bicarbonate soda
100g caster sugar
100g light brown sugar
Zest from 1 orange
130 g dairy free butter, melted / dairy butter
40 g soya yoghurt / full fat thick yoghurt, room temp
100g crushed cashews
100g dairy free white chocolate chips
Caramel core
150g nut butter (cashew is great here!)
2 tbsp coconut oil
60g syrup
Make the caramel by combining the ingredients.
Line 2 baking trays with parchment paper. Drop 10 tbsp of the caramel onto the tray and pop into the freezer to set whilst you make the cookies.
Rub the orange zest into the sugar and then add in the butter. Cream together.
Add in the yoghurt and mix until combined.
Add in the flour and bicarb - mix until just combined (do not overmix!)
Fold in the chocolate and cashews.
Scoop out 12 portions of the dough. Flatten and fill each dough ball with the frozen caramel. Roll into a ball.
Line them up on the tray and put this into the fridge for at least 30 minutes to chill.
Heat the oven to 175 degrees C - fan oven.
Bake for 8-12 minutes.
Remove from the oven and use a large cookie cutter to shape if needed.
Cool on a wire rack before enjoying!
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