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The cookie dough freezes really well and can be cooked from frozen. See below.
3 x 200g bars of white chocolate, chopped
200g butter, at room temperature
100g light muscovado sugar
175g golden caster sugar
2 teasp. vanilla extract
350g plain flour
2 teasp. baking powder
1 teasp. cinnamon
100g dried cranberries
100g macadamia nuts, chopped
Pre-heat the oven to 180°C (350°F) Gas Mark 4.
Melt 170g of the chocolate, then allow to cool while you beat together the butter, eggs, sugars and vanilla until creamy. Then beat in the cooled chocolate.
Stir in the flour, baking powder, cinnamon, cranberries and remaining chocolate and macadamia nuts.
Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking sheet, spacing them well apart.
Bake in batches for 12 minutes until pale golden; leave to harden on the baking sheet for 1-2 minutes, then lift off carefully and cool on a wire rack.
To freeze: open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Bake from frozen for 15-20 mins. They will keep for up to 3 months in the freezer.