Stranger Foods

Sheet-pan cookies

Serves 24 | Prep 25 mins | Cook 20 mins

Can't decide which flavour of cookie to make? Make four at once with this super-easy traybake! Feel free to use whatever toppings you like best - banana chips would work well with a dollop of peanut butter through the dough, or try some frozen raspberries to add a splash of colour

Source: www.sainsburysmagazine.co.uk

Ingredients

Metric

Imperial

x0.5

Basic cookie dough

250 g soft butter
115 g light brown sugar
115 g granulated sugar
1 tsp vanilla bean paste or extract
1 medium egg
300 g plain flour
½ tsp sea salt flakes
1 tsp bicarbonate of soda

For the chocolate chip

1 tsp cocoa powder
30 g dark chocolate chips
30 g milk chocolate chips

For the white chocolate and raspberry

50 g white chocolate chips
2 tsp freeze-dried raspberry pieces

For the cherry and cashew

40 g dried cherries
25 g cashews, chopped

For the fudge

50 g fudge, chopped into small pieces

Instructions

°C

°F

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Preheat the oven to 160°C, gas 4, and grease and line a 23 x 33cm baking tray. Beat the butter, both of the sugars and the vanilla together until pale and fluffy. Beat in the egg, then add the flour, sea salt and bicarbonate of soda. Mix until just combined.
Divide the dough mixture into four evenly sized portions, around 200 g each. For the chocolate chip cookie dough, add the cocoa powder and knead through the dough, then mix through half each of the dark and milk chocolate chips. Put the dough in one corner of the prepared tray and press down until it fills roughly a quarter of the tray. Sprinkle on the remaining chocolate chips.
Mix half of the white chocolate chips and all of the freeze-dried raspberries through another portion of the dough, then press it into the tray beside the chocolate portion, pressing down until it fills another quarter of the tray. Scatter over the remaining white chocolate chips. Repeat the process for the cherry and cashew cookie, and finally the fudge, each time folding half of the ingredients through before pressing in the tray and topping with the remaining ingredients.
Bake for , or until golden and set. Remove from the oven and leave to cool in the tray for , then score into 24 squares. Leave to cool completely before removing the cookies with a palette knife.

Nutrition

Per Serving	% Daily Value
Calories 211 kcal	10.6%
Total Fat 11 g	14.1%
Saturated Fat 7 g	35.0%
Carbohydrates 25 g	9.1%
Dietary Fibre 1 g	3.6%
Sugars 15 g	30.0%
Protein 2 g	4.0%
Sodium 0.5 g	21.7%

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