Step by step

1. Attach the Fresh Prep Slicer/Shredder fitted with the Coarse Shredding Blade to the stand mixer. Feed the nuts through the feeding tube on speed 4. Mix the nuts with the maple syrup and salt in small bowl and pour out onto a lined baking tray. Bake for 10 minutes on 200°C until golden brown.

2. Add the butter, brown sugar and caster sugar to the bowl of the stand mixer fitted with the Flex Edge Beater. Mix on speed 4 until smooth. Add the eggs and mix until incorporated. Add the flour, baking powder and caramelized nuts. Combine until the dough just comes together. Chill in the fridge for at least 2 hours.

3. Scoop little balls of dough onto a lined baking tray. Bake the cookies for 15 minutes on 175°C. Let rest on the baking tray before transfering to serving plate.