Carole’s Cracking White Chocolate, Macadamia and Cranberry Christmas Cookies

If you need something to get you in the festive spirit, then these scrumptious crisp cookies could well do the trick!


The lowdown:

Getting it together:
Cooking it:
Oven Set to:
Makes:
Gear needed:

15 minutes
10-12 minutes
180c/160c fan/Gas4
24 cookies
2 baking sheets


What you need:

1x200g
100g
1
50g
90g
1 tsp
180g
1 tsp
½ tsp
50g
50g

bar white chocolate, chopped   
butter
egg
light muscovado sugar
golden caster sugar
vanilla extract
self-raising flour
baking powder
cinnamon
dried cranberries
macadamia nuts, chopped


Get Cracking:

  • Melt two thirds of the chopped chocolate in a bowl over a pan of boiling water.

  • Allow the chocolate to cool, then beat in the egg, butter, both sugars and vanilla – preferably using an electric hand whisk. 

  • Stir in the flour, baking powder, cinnamon, cranberries and macadamias. 

  • The dough should be quite stiff.  Add a little more flour if it seems too runny.

  • Use a tablespoon to drop small mounds onto a greased baking sheet. 

  • Space them out as much as you can as they do spread quite a bit.

  • Bake for 10-12 minutes until pale golden.  If they go brown they’ll be too crunchy!

  • Leave to harden on the tray for exactly 2 minutes – then you’ll be able to lift them with a palette knife onto a cooling rack.

These yummy cookies don’t keep that well, so make sure you eat them all up the same day!  As if that’s going to be difficult!