- Baker: Elaine Boddy
- Makes: 12
- Prep Time: 10 mins
- Rest Time: 1 to 24 hours
- Bake Time: 20 (preheated oven) to 25 mins (cold oven)
Method:
- Mix all the ingredients for your chosen Sourdough Cookies well (Savoury, Semi-Sweet, Or Sweeter) into a firm ball of dough - then cover and sit for 1 hour to 24 hours.
- When ready, roll the dough out to a sheet 5mm to 7.5mm thick.
- Use a 6cm cookie cutter to cut out rounds and place on a large oven tray lined with parchment paper. Prick with a fork.
- Bake from cold at 180C (360F) fan assisted/convection for 15 mins on one side; turn them over and bake for further 10 mins. Or bake for 10 mins each side in a preheated oven.
- Remove and place on rack, they’ll crisp up as they cool.
- Store in a tin or freeze, they can be eaten pretty much directly from frozen.
Elaine's Top Tip: don’t chop the nuts and chocolate too finely. Make sure there’s still a crunch!
