Nut Jumbles

 

Ahhh . . .  the weekend, time to pull out the stops a tiny bit and bake something the family will enjoy. A tiny treat, a bit of an indulgence.  Something like these fabulous Nut Jumbles.  A deliciously moreish cookie that is a jumble of coconut and toasted nuts, topped with a  shiney and sweet, incredibly tasty browned butter glaze.

 

These truly are wonderful cookies. If you can eat just one of them you are a much better man than I Gunga Din!  They are nice and chewy . . .  and stogged full of lovely shredded sweetened coconut . . . don't be tempted to use dessicated. It doesn't have the right texture and is a bit dry. I buy my shredded coconut online at Skyco.  Its the cheapest.  I usually buy it in bulk and keep it frozen in the freezer so I can keep it for a long time.

 

You can use either toasted walnuts or pecans. Today I used pecans.  Both are equally as delicious. 

I always toast my nuts before baking with them. Toasting really does enhance their nuttiness and freshens them up a lot.  You can also do this well ahead of time and keep them frozen until you want to use them.  Just bring them to room temperature first.

 

10 minutes or so in a moderate oven does the trick just nicely.  Just bang those nuts onto a baking sheet and into the oven.  180*C/350*F/gas mark 4.  They will smell lovely and nutty.  Let them cool before chopping.  If I don't have some stored in the freezer, I will usually do this a day or so before I know I am going to bake with them. But you can also do it on the day, just make sure they are thoroughly cool before using them.

 

Mmmm . . .  there is something about toasted nuts in a cookie that ticks all my flavour boxes.

 

Don't get me started on this browned butter glaze.  Oh boy . . .  that really tips a delicious cookie over the edge into FAB-U-LOUS!!

 

You need to put it on the cookies almost as soon as they come from the oven, while they are still hot. It will be kind of thick, but the heat from the cookies will make it quite spreadable.

 

Try not to lick your fingers too many times . . .

 

The glaze helps to keep them nice and chewy, so its purpose is really a two-fold one . . . taste and texture.

  

This is the kind of cookie your granny would have baked.  Just coz she loves you and you are such a good little girl/boy. There is nothing like lovin'  from the oven to make you feel all warm and toasty inside!!

 

Of course a little glass of ice cold milk is the perfect accompaniment.

 

*Nut Jumbles*

Makes 4 dozen approx.

Printable Recipe 

 

 

Moreishly chewy drop cookie topped with a shiny browned butter glaze! 

8 TBS unsalted butter, softened (1 stick)

95g granulated sugar (1/2 up)

100g dark soft brown sugar (1/2 cup, packed)

1 large free-range egg

1 tsp vanilla extract

175g plain flour (1 1/4 cups)

1/4 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

76g shredded sweetened coconut (1 cup)

60g chopped toasted walnuts or pecans (1/2 cup)

60g sour cream (1/2 cup)

For the glaze:

3 TBS butter

195g icing sugar (1 1/2 cups) sifted

2 TBS milk

few drops vanilla

 

 

Preheat the oven to 190*C/375*F/ gas mark 5.  Line several large baking sheets with baking paper. Set aside.

 

Cream together the butter and both sugrs until light and fluffy.  Beat in the egg and vanilla.  Sift the flour, soda and salt together and stir in just to mi. Stir in teh coconut, toasted nust and sour cream to make a stiff dough.

 

Drop by TBS onto the prepared baking sheets, leaving 2 inches in between.  Bake for 10 to 12 minutes, until the cookes are set and no impression is left when lightly touched.

 

While the cookies are baking make the glaze.  Heat the butter in a small skillet over low heat until it turns a nut brown, abot 3 to 4 minutes, swirling it occasionally. Remove from the heat and whisk in the sugar, milk and vanilla to give you a smooth shiny glaze.  

Spoon the glaze over the hot cookies.  Allow to set.

 

I really betcha can't eat just one.  Happy Bank Holiday weekend and Bon Appetit!