Recipes > Baking
Cashew, Cranberry and Dark Chocolate Chunk Cookies
These biscuits are the perfect sweet treat and gift idea for Christmas! Simply wrap your desired quantity of biscuits in cellophane or paper with a gift tag - make sure you save yourself one!
Ingredients
Ingredients
125g butter, softened
1 1/4 cups firmly packed soft brown sugar
1 egg
1 1/4 cups plain flour
1 tsp baking soda
1/3 cup cocoa powder
1 cup (125g) dark chocolate drops
1/2 cup Alison’s Pantry Dried Cranberries, whole or sliced
1/2 cup Alison’s Pantry Cashew Nuts, roughly chopped
Instructions
Instructions
Preheat oven to 180°C. Line two baking trays with non-stick baking paper.
Place butter, sugar and egg in a bowl and beat until creamy.
Sift together flour, baking soda and cocoa and stir into creamed mixture. Stir in chocolate, cranberries and nuts.
Drop heaped tablespoons of the mixture onto prepared trays, leaving space for cookies to expand during cooking. Press to flatten slightly.
Bake for 10 to 12 minutes or until set around the edges. Transfer to a wire rack to cool.
Store in an airtight container for up to a week, or wrap in cellophane bags tied tightly with string to give as gifts.
This recipe was created by Julie Le Clerc for Alison’s Pantry
