Cranberry and Nut Cookies
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becs-table.com.auBake up a batch of our irresistible Nut and Cranberry Cookies! These low-sugar wonders are bursting with nutty crunch and tangy cranberry goodness. Ideal for health-conscious sweet tooths, these cookies prove that cutting back on sugar doesn't always mean sacrificing flavour.
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 then 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.