30

Calories per serving

Cranberry & hazelnut cookies

SHOW RECIPE

HIDE RECIPE

Preparation time 10 minutes	Makes 30
Cooking temperature 180°C (350°F)	Cooking time 5–6 minutes
ingredients	steps

50 g (2 oz) unsalted butter, softened

40 g (1½ oz) granulated sugar

25 g (1 oz) soft light brown sugar

1 egg, beaten

a few drops of vanilla essence

150 g (5 oz) self-raising flour, sifted

50 g (2 oz) rolled oats

50 g (2 oz) dried cranberries

40 g (1½ oz) hazelnuts, toasted and chopped

Beat together the butter, sugars, egg and vanilla essence in a large bowl until smooth. Stir in the flour and oats, then the dried cranberries and chopped hazelnuts.
Place teaspoonfuls of the mixture on baking sheets lined with greaseproof paper or nonstick baking paper and flatten them slightly with the back of a fork.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 5–6 minutes until browned. Transfer to a wire rack and leave to cool. Store in an airtight container for up to 5 days.