- 3 x 200g/7oz white chocolate bars, chopped
- 200g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g light muscovado sugar
- 175g golden caster sugar
- 2 tsp vanilla extract
- 350g plain flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 100g dried cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 100g macadamia nut, chopped
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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.
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.