Cranberries and Hazelnuts Cookies

Cranberry & Hazenut Cookies

These Christmas cookies are sure to dazzle any crowd. For a real intense flavour, use good quality chocolate. You can also substitute white chocolate chips with dark or semi-sweet chocolate chips. Instead of cranberries, try using currants or chopped glazed ginger. You can also freeze the dough for later use.

Preparation time:   20 minutes

Cooking time: 20 minutes

Makes: 30-35 cookies

300 g white chocolate chips

100 g Q.B.B. ghee

1 large egg

80 g light brown sugar

1 teaspoon vanilla extract

180 g plain flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

50 g dried cranberries

100 g hazelnuts, left whole or coarsely chopped

METHOD

  1. Heat oven to 180°C.
  2. Melt 100 g of the white chocolate chips and allow to cool.
  3. Place the Q.B.B. ghee, egg, sugar, vanilla extract and melted white chocolate into a mixing bowl.
  4. Use a hand-held whisk or a wooden spoon and beat mixture until creamy.
  5. Sieve in the flour, baking powder and cinnamon.
  6. Add in the cranberries and hazelnuts and the remaining white chocolate chips and knead lightly to make a stiff dough.
  7. Shape into 25 g balls and place on a tray lined with non-stick baking paper, leaving about 2 cm space in between each piece of dough.
  8. Press the balls lightly to flatten them.
  9. Bake in preheated oven for 20 minutes or until golden brown.
  10. Cool on a wire rack before storing in airtight tins.

 

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