Chocolate, cranberry and pecan-nut cookies

Whats not to like about this combination?

Serves: Makes about 50


225g cake flour
pinch of salt
1 tsp (5ml) bicarbonate of soda
200g softened butter
1 extra large egg
115g chopped Frey white chocolate
100g each dried cranberries and chopped pecan nuts
115g chopped Frey dark chocolate


Preheat the oven to 180°C. Sift the cake flour, a pinch of salt and the bicarbonate of soda. Beat the butter until light and creamy. Add the egg. Add the flour and mix in the chocolate, cranberries and pecan nuts. Mix well. Dollop 1T (15ml) mounds onto a greased baking sheet and bake for 13 to 15 minutes, or until golden brown.

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