Macadamia & cranberry American cookies

Macadamia & cranberry American cookies

By Sara Buenfeld
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(31 ratings)
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Prep: 20 mins Cook: 12 mins

Easy

Makes 55
These freezable biscuits are completely irresistible and make a great gift for kids to give to teachers or grandparents

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal149
  • fat8g
  • saturates4g
  • carbs18g
  • sugars13g
  • fibre0g
  • protein2g
  • salt0.14g
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Ingredients

  • 3 x 200g/7oz white chocolate bars, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 eggs
    Eggs

    Egg

    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

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g dried cranberry
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g macadamia nut, chopped

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.

  • Recipe 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.

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Comments, questions and tips

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Dilly Dallas
22nd Dec, 2016
5.05
I ve just made a double batch of these delicious biscuits for Christmas gifts... And they worked a treat. I did put less sugar in but the chocolate dose is perfect . Crunchy, and melt in the mouth. My flat mate and I are addicted and hopefully some of the > 100 biscuits made make it to the intended gift recipients ... So delicious I had to sign up to make a comment... Something I never do ! Yum
Wannie's picture
Wannie
13th May, 2016
2.55
I found it too sweet, even though I already cut the sugars by 10 percent. Perhaps because of he humid tropical weather, the dough was softer than it should be, so the cookies spread out too much. I did chill the later batches, but it wasn't quite what the picture looked like.
sophs1989
27th Jan, 2016
These are absolutely gorgeous, I loved them and everyone I made them for did too. I missed the bit at the top that said it makes 55 and was shocked at the size of the batch, so I will definitely half the recipe next time.
vastness869
30th Nov, 2014
5.05
I reduced the amount of chocolate, butter and sugar and I didn't have quite enough nuts but it turned out good but definitely doesn't make 55
Scheng
13th Sep, 2014
5.05
This is a great recipe! Made some really nice cookies. But lots and lots of them- the batches never ended! So I think next time Ill do a third of the ingredients- cuts down on cost too! :)
gemini-robyn
17th Dec, 2013
made these cookies the other day, and to be honest ... they worked out pretty great! loe this recipe
ejgreen2013
16th Sep, 2013
Made these today and turned out pretty good! However, like some other "Good Fooders" comments below, 600g of chocolate is a bit excessive. I stuck with the 170g melted for the actual mixture but then only added 150g as chunks and only used the remaining macadamia nuts and cranberries at the final stage before baking :)
smartdaisy
25th Jul, 2013
I just made these halving all the ingredients. The mixture was far too soft, more like a cake than a soft dough. Any suggestions?
clairerawli
24th Jan, 2013
5.05
I found that a 100g bag of white chocolate chips worked well - didn't melt them but added whole along with the nuts and cranberries. Also, successful cooking from the freezer last week-a thoroughly successful recipe. Thanks!
franklyhilary
23rd Dec, 2012
I also found the 600 g of chocolate excessive so I melted 200 g and mixed that with the butter,eggs sugar and vanilla. I then added 200 g of chocolate chunks with the dry ingredients and did not poke any extra in at the end. This worked well for me.

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smartdaisy
25th Jul, 2013
Just made these, halving the ingredients ad leaving out the cranberries. Mixture was far too soft, more like a cake mixture. Any suggestions
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