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Pecan and Cranberry Cookies

110gm unsalted butter

145g light brown soft sugar

1tbsp golden syrup

a few drops of vanilla extract

1 egg

200gm plain flower

1/2 teaspoon baking powder

30gm pecan nuts (optional or nuts of your choice)

30gm dried cranberries

Makes about 12

1. Cream butter and sugar in a bowl until light and fluffy. Add the vanilla, syrup and egg and mix well.

2. Mix the flour, baking powder in a separate bowl and add to the wet ingredients.

3. Mix in cranberries and nuts.

4. Roll into a log 5cm, wrap in cling film and put in the fridge for about 1 hour.

5. Preheat oven at 170C or 325F, Gas 3.

6. Cut into discs about 2cm thick, put on lined baking trays allowing room to spread.

7. Bake for about 20-25 mins until pale gold. Remove and allow to cool but lovely served slightly warm!

8. They keep for a about a week in an air tight container - but they are usually gone in one day in my house!