Macadamia & Cranberry American Cookies

Macadamia & Cranberry American Cookies


  • 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

Coocking Method

First Of All Heat Oven To 180C/160C Fan/Gas 4. Melt 170G Of The Chocolate, Then Allow To Cool. Then Beat In The Butter, Eggs, Sugars And Vanilla, Preferably With An Electric Hand Whisk, Until Creamy. And Stir In The Flour, Baking Powder, Cinnamon And Cranberries With Two-Thirds Of The Remaining Chocolate And Macadamias, To Make A Stiff Dough.
After This 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. Then Bake In Batches For 12 Mins Until Pale Golden, Leave To Harden For 1-2 Mins, Then Cool On A Wire Rack.
Now 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.
Your Tastey Macadamia & Cranberry American Cookies Is Ready.

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