Cranberry And Macadamia Nut Cookies – a delicious recipe with Butter, Caster Sugar, Egg, Vanilla, Flour, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
NOTE: All cup-based measurements in this recipe refer to a 250 ml cup.
2
Preheat the oven to gas mark 5 and grease a couple of baking sheets.
3
Cream together the butter and sugar using an electric beater.
4
Crack the egg into the bowl, add in the vanilla essence, and then mix together again using an electric beater. Sift the flour and salt into the bowl and then fold it into the butter/sugar/egg mixture. The mixture will be quite dry, but just keep going until it is all mixed together and coming together in clumps.
5
Add the dried cranberries and macadamia nuts to the bowl and stir into the butter/sugar/egg/flour mixture for a minute or two with a spatula. Then (with clean hands) bring the mixture together using your hands.
6
Place the mixture on a clean, lightly floured surface and squish down until it is about 1 cm thick. Then cut circles out of the dough using a round cutter with a diameter of about 6 cm. Put the cut-out cookies onto the greased baking sheet, leaving at least a couple of centimetres between each one, before baking in the middle rack of the oven for 15-20 minutes, or until done, and then leave to cool before eating.
655
kcal
Calories
26
g
Fat
96
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cups Butter, 1 cup Caster Sugar, 1 whole Small To Medium Egg, 1 teaspoon Vanilla Essence, and more.
Yes, Cranberry And Macadamia Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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