Macadamia & cranberry American cookies

200 kcal or less 30-60 minutes biscuit recipe biscuits christmas gift recipe christmas recipe christmas-kitchen cinnamon cranberries cranberry edible gifts edible presents freezable freezer fruit and nut cookies homemade gifts kids recipe macadamia nut macadamia nuts make ahead muscovado sugar treat white chocolate white chocolate cookies

N/A

Makes 55

Source

Ingredients

3 x 200g/7oz white chocolate bars, chopped

200g butter

2 eggs

100g light muscovado sugar

175g golden caster sugar

2 tsp vanilla extract

350g plain flour

2 tsp baking powder

1 tsp cinnamon

100g dried cranberry

100g macadamia nut , chopped

Method

Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.

Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.

To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.