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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 15 |
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These cookies are called so because you can make them up before you go to bed and leave them to bake slowly in the switched – off oven. There they are in the morning, lightly crunchy in the outside and deliciously soft in the middle. Read more . A wonderful start for the day!! From the BIG BOOK OF COOKIES, the recipes by Valerie Barret & Joanna Farrow Ingredients:
1 egg white |
90 g / 1/2 cup caster sugar |
50 g / 1/2 cup ground hazelnuts |
90 g /1/2 cup milk chocolate chips |
90 g / 1/2 cup candied cherries, chopped |
50 g /2/3 cup coconut |
Directions:
1. Preheat oven to 220 C / 425 F. Line baking sheet with baking parchment. Put the egg white in a large clean bowl and whisk till stiff.
2. Add the caster sugar, a spoonful at a time and whisk till smooth and glossy. Use an
3. electric mixer.
4. Fold in the Hazelnuts, chocolate chips, cherries and coconut. Place spoonfuls on the baking sheet .place in the oven, close the door then turn off the oven .Leave overnight and don’t open the door. Serve for BREAKFAST.
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