I keep forgetting how quick and easy it is to rustle up a batch of cookies. I have a bag of pistachios in the cupboard that needs to be used up, so I decided to make some pistachio & cranberry cookies using a recipe I found on the BBC Good Food website.
However, when I popped across to the supermarket to get some dried cranberries, I saw that they also did packets of cranberries WITH macadamia nuts.
I love macadamia nuts – a little on the expensive side, but you don’t need that many in the macadamia nut & cranberry cookies I ended up making.
They were just so scrumptious! Crumbly, sweet and nutty. A few chunks of white chocolate added to the mix would have gone down a treat as well. I’ll try that combination very soon. I guess I’ll use that bag of pistachios some other time!
- 175g/6oz butter
- 175g/6oz caster sugar
- 3 egg yolks
- 450g/1lb plain flour
- 1tsp ground mixed spice
- A little milk to mix (I used about 4 tbsps)
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Cream the butter and sugar together in a bowl and then beat in the egg yolks one at a time
- Sift the flour and the spice into another bowl then add to the butter mixture
- Stir in the currants and add milk if necessary to form a soft dough
- Form the dough into flat cakes and mark each with a cross
- Put on a greased baking sheet and bake for 10-15 minutes until golden brown