Cranberry, Macadamia and White chocolate cookies
Cranberry, Macadamia and White chocolate cookies
These festive Cranberry, Macadamia and White chocolate cookies are packed with nuts, fruits and chocolate.
Recipe PDF
Ingredients
- 125 grams lightly salted butter at room temperature
- 85 grams light brown muscovado sugar approximately 125 ml or 1/2 cup
- 85 grams golden castor sugar approximately 125 ml or 1/2 cup
- 1 egg
- 5 ml vanilla extract approximately 1 tsp
- 220 grams cake or sponge flour approximately 440 ml or 1 3/4 cups, firmly packed
- 5 ml baking powder approximately 1 level tsp
- 200 grams white chocolate chips approximately 330 ml or 1 1/3 cups
- 140 grams chopped macadamia nuts approximately 250 ml or 1 cup
- 140 grams dried cranberries approximately 250 ml or 1 cup
Instructions
- Heat the oven to 170 C or 150 C fan / 340 F / Gas mark 3.
- Line the cookie sheets with baking parchment.
- Beat the butter for 2 minutes until it lightens and looks creamy, then add the sugar and beat until the sugar is dissolved and there are no sugar lumps. This may take between 5-10 minutes depending on whether you are using a whisk or cake mixer. For purposes of this test I used a whisk.
- Add the egg to the butter and sugar mixture and beat again until it is thick and creamy, about 5 minutes.
- Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
- Fold the flour, baking powder, white chocolate chips, macadamias and cranberries into the butter mixture and combine thoroughly. The mixture will be soft and easy to scoop.
- Use a small or medium ice cream scoop with approximately 30 - 50 ml capacity to scoop dough balls onto the lined baking sheet.
- Leave enough space between the balls so that they can spread without touching.
- Bake on the lower shelf for 10 minutes then turn and bake on the middle shelf for a further 3-5 minutes, depending on how crispy you want it.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes then transfer to a wire cooling rack. This will ensure that they don't crumble when you remove them while hot.
Notes
For a variation add a teaspoon of grated orange zest to the butter and sugar mixture.
Nutrition
Serving: 0gCalories: 274kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 6gCholesterol: 26mgSodium: 66mgPotassium: 119mgFiber: 1gSugar: 21gVitamin A: 190IUVitamin C: 0.2mgCalcium: 54mgIron: 0.6mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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