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#138 Pecan blackcurrant choc chip cookies This recipe makes 16 cookies (350g)
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Equipment
Ingredients
Acknowledgements
Thanks to Maureen and Peter for providing the blackcurrants from their allotment. |
Before you start Soak the pecans for a couple of hours in water. Soak the raisins too. Use only just enough water to cover them.
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Pecan blackcurrant choc chip cookies I had some frozen blackcurrants given to me from last year's allotment crop. Having rapidly used most of them up in smoothies, I just had to try that rich blackcurrant taste in cookies! Method Put the blackcurrants into the blender jug. Add the soaked raisins together with 1/2C of the soak water Blend until smooth, then blend in the cacao powder too. Drain and wash the pecan nuts and put them into the processor bowl. Pour the chocolate mix into the processor bowl. You will need to use a spatula. Use an extra 1/4 cup of water and pulse the blender to retrieve the last bit. Add the cacao nibs to the mixture in the processor. Process everything together until it's fairly smooth.. Put 16 evenly spaced dollops onto a dehydrator sheet. Press with the back of a fork to spread out. You can use a 70mm cooking ring to form circles. Dehydrate at a maximum of 46C (115F) for 12 hours. Turn over onto the dehydrator tray and continue for another 12 hours. They don't need more than this else they will dry out too much. Serve These disappeared as soon as they were ready. Nobody could resist them! Afterwards Clean the food processor. Clean the blender. Clean the dehydrator sheet. |
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