Simnel and white chocolate cookies

Name: Simnel and white chocolate cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 serving(s)
Ingredients: 75 g (3oz) whole skin-on almonds; 125 g (4oz) unsalted butter, at room temperature; 100 g (3 ½oz) light brown soft sugar; 100 g (3 ½oz) caster sugar; 1 large egg, lightly beaten; 1 tsp. almond extract; 275 g (10oz) self-raising flour; 2 tsp. mixed spice; 40 g (1 ½oz) each raisins and mixed peel; 50 g (2oz) white chocolate, in chunks

These American-style cookies taste just like a Simnel cake.

By The Good Housekeeping Cookery TeamUpdated: 14 March 2022

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Good Housekeeping UK

If you're planning on baking some Easter cookies or biscuits over the Easter weekend, then we recommend these simnel and white chocolate cookies. With almonds, raisins and spice, our generous, slightly chewy American-style cookies are inspired by the warming flavours of simnel cake.

We’ve added indulgent chunks of white chocolate, but if you prefer a caramel flavour, substitute it for a blonde white chocolate. Alternatively, swap it for dark chocolate if you don’t have such a sweet tooth. Love a real almond hit? Try 50g (2oz) marzipan cut into chunks instead of the chocolate.

You can get ahead with these cookies and then bake them to order so they’re fresh from the oven. Make the dough up to 1 day in advance. Shape into balls, cover with cling film and chill. Bake for 12-14min straight from the fridge. Or freeze the dough balls, spaced well apart until frozen solid, then bag them up and freeze for up to 2 months. Bake for 16min from frozen.

The cookies can be served warm and gooey, if you like, or if you prefer them with a little crunch, allow them to set for 1hr. They are best eaten on the day of making, but will store in an airtight container for up to 5 days. Over time they may lose their chewiness and crispness.

Although they’d be just the thing with a cup of tea, these easy cookies make a perfect pudding too. Sandwich with freezing cold vanilla or amaretto ice cream for an indulgent Easter dessert.

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Yields:

16 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

234

Ingredients

75 g
(3oz) whole skin-on almonds
125 g
(4oz) unsalted butter, at room temperature
100 g
(3 ½oz) light brown soft sugar
100 g
(3 ½oz) caster sugar
1
large egg, lightly beaten
1 tsp.
almond extract
275 g
(10oz) self-raising flour
2 tsp.
mixed spice
40 g
(1 ½oz) each raisins and mixed peel
50 g
(2oz) white chocolate, in chunks

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Spread the almonds out on a baking tray and bake for 5min, leave to cool, and then roughly chop. Switch off the oven for now.
2. Step 2
  Meanwhile, put butter and sugars in a large bowl, and beat with a handheld electric whisk until light and fluffy. Gradually add beaten egg, whisking until incorporated, then whisk in the almond extract. Sift over the flour, mixed spice and ½tsp salt and mix on a very slow speed until combined.
3. Step 3
  Add almonds, raisins, peel and chocolate and, using your hands, lightly knead in.
4. Step 4
  Shape the dough into balls about the size of a golf ball – you can weigh them to ensure they are evenly sized; they should be 50g (2oz). Transfer to a lined baking tray and chill for at least 1hr to firm up.
5. Step 5
  Preheat oven to 200°C (180°C fan) mark 6. Ensure the balls are spaced at least 7.5cm (3in) apart – you will need 2 or 3 baking trays. Bake the cookies for 10-12min, until golden brown and slightly cracked on top. They will be soft, but will harden on cooling.
6. Step 6
  Leave to cool on the trays for 10min, then transfer to a wire rack to cool completely.