Christmas Fruit Cake NYC Cookies
Ingredients
200 g unsalted butter
200 g light brown sugar
200 g milk chocolate chips
250 g mixed fruit
150 ml of tea or brandy
2 tbsp of mixed spice
500 g self - raising flour
2 whole eggs
100 g Marzipan
Method
1) Start, by soaking your fruit in your tea or alcohol overnight or simmer in a saucepan for around 10 minutes and you are good to go just allow it to cool down before you starting your cookies.
2) Mix together your butter and sugar until they form nuggets. There should be chunky irregular pieces of butter and sugar. Do not overmix else your cookies won't be chunky and gooey like a NYC cookie.
3) Next, add in your egg. You want to fold this but not overmix as overmixing these cookies will make them flat. You should have no egg left in pockets of your butter and sugar.
4) Once you have added your egg, you want to half-fold through your your flour and mixed spice until you are getting little bits of flour on the top. Do not mix at this stage only fold else you will activate the gluten in your flour and it will result in a chewy, tough cookie. And they will spread out once baked.
5) Once you have half folded your cookie, take your chocolate chips, mixed fruit and marzipan chunks fold them through until fully incorporated. Do not overmix else your chocolate will melt.
6) At this stage, you want to then roll your cookies into balls, however rub in between your hands to make loose chunky balls (go clunk clunk and they will be ready). Freeze for 6 hours or overnight.
7) Finally, 15 minutes before you want to bake preheat your oven to 180 degrees Celsius / gas mark 3 / 350 degrees Fahrenheit. Place your cookies onto a lined baking tray and bake for 15 - 18 minutes or until golden brown. Leave to cool on the baking tray.