Friday, 10 August 2012

White Choc Cranberry and Macadamia Cookies


I wanted to use reduced fat sweetened ondensed milk and less sugar to try and make a nice cookie.  It turned out ok, a little bit too cake-like and maybe not so sweet.  2 tbls more of brown sugar might do the trick.  The combination of white choc, macadamia and cranberries is very good.


- 150g softened butter
- 2 tbls black sugar
- 1/2 can 90% fat free sweetened condensed milk
- 1 egg
- 1 tsp vanilla essence
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup chopped white chocolate
- 1/2 cup chopped and toasted macadamia nuts
- 1/2 cup cranberries


  1. Pre-heat oven to 170C. 
  2. Beat butter and sugar together until creamy and smooth.
  3. Add condensed milk and egg.
  4. Separately sift together the flour and baking soda and then combine with butter mixture.
  5. Mixture should now be a bit stiff.
  6. Add in the chocolate, cranberries and macadamia nuts and combine.
  7. Using an ice-cream scoop, scoop 2 inch white scoops of mixture onto a grease baking sheet.
  8. Press the balls of mixture down a little and then bake for 16 minutes or until golden brown.
  9. Remove from the oven and cool on a wire rack.
Need to consume with a hot coffee.  Batch makes about a dozen cookies the size above.


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