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Before you jump to Walnut Cinnamon Muscovado Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to walnut cinnamon muscovado cookies recipe. You can cook walnut cinnamon muscovado cookies using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Walnut Cinnamon Muscovado Cookies:
- Prepare Butter
- Provide Dark Muscovado
- Use Egg
- Use & 1/4 cups Plain Flour
- Provide Ground Cinnamon
- Get Walnuts 1/2 cup *coarsely or finely chopped
Steps to make Walnut Cinnamon Muscovado Cookies:
- Beat softened Butter and Muscovado until well combined. Beat in Egg and mix well. Add Flour and Cinnamon, mix well, then add Walnuts and combine evenly.
- Place the dough on a lightly floured surface or baking sheet. Shape into a log and cut in half, make each log about 12cm long. Wrap in plastic wrap, refrigerate for 2 hours or until firm.
- Preheat oven to 180ºC. Line baking tray with baking paper.
- Remove and discard plastic wrap on the dough and slice into 1cm thick rounds. Place on the prepared tray. These cookies won’t spread much, so you only need 1 to 2cm room between them.
- Bake for 15 to 20 minutes. Set aside on the tray to cool slightly before transferring to a wire rack to cool completely.
In a bowl, stir together the walnuts, flour, cream of tartar, baking soda, and salt. Start by creaming your butter and sugars for five minutes, until fluffy and pale. In the meantime, whisk up your flour, baking powder, salt, and cinnamon. Transfer the cookies to a non-stick or lined cookie sheet. Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies.
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