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Nut and Cranberry Cookies

cooling rack with nut an cranberry cookies coolingg

When I bake anything, I give most of it away. I have to, or my baking addiction would make me as big as the side of the house. Anyway, I didn’t give many of these Nut and Cranberry Cookies away.

Nut and cranberry cookies are delicious, not that other cookies I make aren’t. I felt I could eat these because they don’t have quite as much sugar in them as many biscuit recipes do. They also stayed crisp and lasted a couple of weeks under our kitchen bench cloche.

Purchase by the 18th December for Xmas delivery
cooling rack with nut an cranberry cookies coolingg

Cranberry and Nut Cookies

4.75 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
These cranberry nut cookies are so morish. they have less sugar then some cookies so maybe you can have two. hehehee
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Easy
Course Biscuits, Snack
Cuisine Australian
Servings 21
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

  • 250 g plain flour all-purpose
  • 1 tsp baking powder
  • 1 pinch salt I like flaked
  • 100 g brown sugar
  • 180 g butter unsalted, cold cubes
  • 1 large egg
  • 5 g vanilla extract
  • 70 g cranberries
  • 50 g chopped nuts I used mixed nuts and chopped by hand
  • 30 g chopped nuts optional for topping as above
  • 20 g sunflower seeds
  • 20 g pepita seeds

Instructions
 

Thermomix Method:

  • Read the recipe and prep your ingredients first.
  • Weigh the flour, baking powder, salt and brown sugar into the TM bowl, blitz to combine and break up any brown sugar lumps you may have. MC in, 5 sec/speed 7.
  • Weigh in the cold cubed butter, mix 10 sec/speed 5.
  • Weigh in the egg and vanilla, mix 5 sec/speed 5.
  • Weigh in the fruit and nuts and mix for 5 sec/reverse/speed 5. Lift and scrape down and repeat 5 sec/reverse/speed 5.
  • Weigh up 35g portions of dough, roll into balls and gently press onto a baking sheet. Leave a good (4cm) gap between each one. Continue until you’ve used up all the dough.
  • If you like you can press some of the chopped nuts into the top of each dough ball for decoration.
  • Set the cookie sheets into the fridge to chill. *see tips
  • Turn the oven on and allow it to come to temperature. 170°C fan (190°C no fan)
  • Once the oven is at temperature, bake until golden; Mine took around 15 minutes to cook.
  • Leave on the trays for 5 mins until cool enough to handle then transfer to a cooling rack.

Conventional Method:

  • Read the recipe and prep your ingredients first.
  • Allow the cold cubes of butter to soften for 10 minutes on the bench.
  • In the meantime prepare the remainder of your ingredients. Weigh the flour, salt and baking powder into a bowl, whisk well to combine.
  • Break up any lumps you may have in your brown sugar.
  • Crack the egg into a small bowl and add the vanilla to it.
  • Weigh the cranberries, nuts and seeds into a bowl. Weigh the optional topping separate if using.
  • Once the butter is soft, add it and the sugar to a bowl and beat until soft, and fluffy.
  • Add in the egg and beat again until combined.
  • Now add ½ the flour mix and beat in until you can’t see any more flour then add the remaining flour and beat again until incorporated.
  • Stir through the nuts, cranberries and seeds.
  • Weigh up 35g portions of dough, roll into balls and gently press onto a baking sheet. Leave a good (4cm) gap between each one. Continue until you’ve used up all the dough.
  • If you like you can press some of the chopped nuts into the top of each dough ball for decoration.
  • Set the cookie sheets into the fridge to chill. *see tips
  • Turn the oven on and allow it to come to temperature. 170°C fan (190°C no fan)
  • Once the oven is at temperature, bake until golden; Mine took around 15 minutes to cook.
  • Leave on the trays for 5 mins until cool enough to handle then transfer to a cooling rack.

Notes

NOTE:
Many of the biscuit recipes on my blog were written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method may not be what’s in my  “Perfect Cookie Making Course”, we’ve tested this recipe in 3 separate bake club sessions by my students, and it works a treat.  However, If you’ve done my course, I suggest you download the recipe template and follow the instructions.  That method is much quicker and easier.  😉
Bec’s Tips:
  • If you chill the cookies well before turning on the oven, they’ll stay pretty much the same shape as you formed them. You can even bake these from frozen. In my opinion, these cookies taste way better if they’re golden brown, but don’t overdo it, or the nuts will burn. Set your timer for 10 minutes to check on the progress; this will give you some indication of how much longer they’ll be.
  • These cookies will stay crunchy if you allow them to cool completely before storing, providing you’ve baked them until golden brown.
  • You can make these cookies any size you like, but watch your baking times; larger cookies take longer to bake.
  • I like to use chopped nuts on top, but you don’t have to.

Want to know more?

Would you like to learn how to make awesome cookies with your food processor or thermo appliance? Our Perfect Cookies 1 (or 2) Course will make you an expert. Its online, quick, fun and easy.

Picture of cookies for online courses

8 Comments

  1. Hi Bec, all your recipes look and sound awesome. I am going to try them all. I like baking unusual combinations and can’t wait to try your recipes. Keep them coming …… regards Adele (from South Africa)

  2. 5 stars
    Hey Bec, 2 questions for you…..can I use 250g self raising flour no baking powder?
    When I chill dough balls, do I chill the entire metal baking tray too, or just the doughballs?

    1. Hey Trace,
      I talk about ratios of making self-raising flour in my courses. There’s no set standard for commercial self-raising flour, it can be slightly different depending on your brand. Because of the amount I’ve used in these cookies if you’re going to use SR flour you’ll probably still need to put in 1/2 a tsp to create the same texture. But in saying all that sure, you could give it a test and see if you’re happy with it.

      I chill the dough balls straight on the metal tray, but I suspect that depends on the size of your fridge. They’re not in there all that long, and I prefer not to double handle them. If you like making cookies you should check out my course.

    1. Thank you Janne, I hope you enjoyed them. In a couple of weeks I’m going to share another biscuit that is a little sweeter. I hope you’ll get the chance to have a go at those as well. 😉

  3. Looks great. But set the oven and bring to temperature….what is the temperature please, or have I missed it?

    1. You’re quite right, Marilyn,
      Thank you for pointing it out. I teach cookie temps in my cookie course, but I seemed to have left it off this post. It’s up there now.
      Regards
      Bec

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