This fruity Cranberry Cookies recipe is easy to make and they taste delicious. You could make a batch and freeze the dough to cook later.
Ingredients
75g unsaturated fat spread
25g light muscovado sugar
1 x 15ml spoon clear honey
100g self-raising flour
2 x 5ml spoons cinnamon
100g oats
50g dried cranberries
1 x 15ml spoon semi-skimmed milk
Equipment
Weighing scales
Baking sheet x 2
Greaseproof paper
Measuring spoons
Saucepan or microwave-safe bowl
Pan stand
Wooden spoon
Tablespoon
Fork
Oven gloves
Wire rack
Instructions
- Preheat the oven to 170°C/150°C fan or gas mark 3.
- Line the baking sheets with greaseproof paper.
- Turn on the hob to a low heat. Place the spread, sugar and honey in a saucepan and stir until melted. If you have a microwave, place in a microwave-safe bowl and heat on high for 1 minute (timing based on an 800W microwave).
- Stir in the flour, cinnamon, oats, cranberries and milk. Mix well. Allow to cool for about 5 minutes.
- Roll tablespoons of the mixture into balls and flatten down onto the prepared baking sheet. This should make around 12. Space them well apart.
- Flatten the tops slightly with a fork.
- Bake for 15 minutes until golden brown and crisp on the base.
- Leave to cool on the wire rack.
Skills used include:
Weighing, measuring, mixing/combining, rolling, melting,
microwaving and baking.
Something to try next time
- Add the grated zest of an orange or clementine for a really Christmassy feel!
- Substitute the cranberries with your favourite dried fruit such as raisins or sultanas.
Prepare now, eat later
- Keep in an airtight container for up to 1 week or freeze for up to 1 month.
- Freeze the biscuits cooked or uncooked. To freeze uncooked, shape the cookies and freeze until hard then pack into an airtight container or bag. Defrost on greaseproof paper on a baking tray for an hour before baking.
