It’s time for another recipe post! This time I’ve been making white chocolate, cranberry and macadamia cookies. It’s a combination that works really well, and the recipe is really easy. We ate quite a few of them very quickly, and there were different sizes, so we forgot how many the mixture made, but the base recipe I used said it made 24.
- 250g plain flour
- 150g room temperature butter
- 150g light brown sugar
- 100g caster sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 1 tsp vanilla extract
- 150g white chocolate
- 100g macadamia nuts
- 100g dried cranberries
1) Preheat the oven at around 170°C. Weigh out the sugar and butter. Top tip: weigh the sugar first and then weigh the butter on top, it saves things sticking to the scales.
3) Add a capful of vanilla extract and the egg, then beat again.
4) Weigh out your dry ingredients and mix until incorporated.
5) Chop the white chocolate and macadamia nuts into chunks and add to the mixture with the cranberries. You may need to get your hands in to mix them in properly.
6) Make each mixture into small balls and place on a lined baking sheet and then flatten slightly. We made a variety of sizes.
8) Enjoy hot or cold (or have a foodie photo shoot like I did) – for any cookies that survive the night, keep in an airtight container for freshness.
P.S. Big thank you to Amy Thompson (A Year in the Life…), she was my photographer and while I was baking. Here’s to more collaborations!
Like this recipe? There’s more sweet and savouries here on Newbie Science, the student perspective on science and lifestyle!