Sweet potato cookies with caramelised macadamia nuts
Makes: 14-16 cookiesPrepare & Cook:
50g caster sugar
50g macadamia nuts
1 medium sweet potato, peeled and chopped
175g softened butter, plus extra for greasing
200g light brown sugar
1 egg, lightly beaten
zest of 1 orange
280g plain flour
1 tsp baking powder
1 tsp SpinneysFood Fine Cinnamon
100g dark chocolate
Heat the sugar in a small saucepan. Add the nuts and stir to coat. Continue stirring until the sugar has melted and the nuts start to caramelise. Tip onto a sheet of baking paper. Leave to cool completely then crush.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. Put the sweet potato in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes until very soft. Drain and mash to a smooth purée.
Beat together the butter and brown sugar until pale and creamy. Stir in the egg, sweet potato and orange zest.
Sieve together the flour, baking powder and cinnamon. Gradually add the dry ingredients to the wet ones, mixing well.
Drop teaspoonfuls of the mixture onto the baking tray and press lightly to flatten slightly, then bake for 10-12 minutes or until golden.
Break the chocolate into pieces and put in a heatproof bowl set over a pan of barely simmering water. Allow to melt, stirring every so often. Drizzle the chocolate over the cooled cookies.