Chocolate and Cranberry Cookies
Chocolate and Cranberry Cookies
125g unsalted butter, softened
125g light muscovado sugar
2 med eggs, lightly beaten
2tsp vanilla extract
225g wholemeal SR Flour
25g cocoa
75g dried cranberries
12 pecan halves
100g bar white chocolate, roughly chopped
100g bar milk chocolate, roughly chopped
Heat the oven to180C fan. Put the butter and sugar into a mixer and beat together until soft and fluffy. Gradually beat in the eggs and vanilla extract. Remove bowl from mixer and sift in the flour and add the cranberries and chopped chocolate. Mix the dough together with your hands. Knead lightly, then wrap in cling film and chill for at least 30min. Cover 2 baking sheets with baking parchment. Divide mixture into 12 and roll into balls. Place on the parchment. Flatten with the heel of your hand and top with a pecan half. Bake for about 15 mins until just firm and leave on the tray to form and serve while still warm. Will keep in an airtight container