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Macadamia & cranberry American cookies

These freezable biscuits are completely irresistible and make a great gift for kids to give to teachers or grandparents

  • Prep: 20 mins
    Cook: 12 mins
  • Makes 55
  • Easy
  • Makes 55
  • Easy
  • Calories 149
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 13
  • Protein 2
  • Fat 8
  • Fibre 0
  • Salt 0.14

Nutrition per serving

  • Calories 149
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 13
  • Protein 2
  • Fat 8
  • Fibre 0
  • Salt 0.14

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 cranberries
  • 100g macadamia nuts, chopped

Tip

Hazelnut & raisin cookies
Make as above, with 280g flour, replacing the white chocolate for dark chocolate and the macadamias and cranberries for hazelnuts and raisins. Pour boiling water over the raisins and allow them to plump up a little, then dry thoroughly - this stops them being too hard and catching in the oven.

Method

  1. 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.

  2. 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.

  3. 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.

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