Cranberry Almond Cookies

These delicious cookies are flavoured with Dr. Oetker Moroccan Almond Extract, a perfect treat!


Easy
20 Minutes
Cranberry Almond Cookies
1

Cranberry Almond Cookies

Preheat the oven to Gas 180°C (160°C Fan, Gas Mark 4). Line 2 large baking sheets with baking parchment.

2

Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.

3

Sieve over the plain flour and Baking Powder and stir in along with the oats, cranberries and Almond Extract.

4

Divide into 16 walnut-sized pieces and roll each into a ball. Space about 7cm (3 inch) apart on the prepared baking sheets and bake for about 10 minutes until just firm and lightly golden. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

Cranberry Almond Cookies Recipe

Nutritional Information For the recipe Cranberry Almond Cookies

  Per serving Per 100g/ ml
Energy 615 kJ
147 kcal
1767 kJ
422 kcal
Fat 6.1 g 18 g
Carhohydrate 21 g 60 g
Protein 1.7 g 5 g

Ingredients (16 servings )

For the recipe Cranberry Almond Cookies

For the Biscuits:

  • 100 g Butter (4 oz) Softened
  • 100 g Light Brown Sugar (4 oz)
  • 30 ml Honey (2 tbsp) well flavoured
  • Egg Yolk x 1
  • 175 g Plain Flour (6 oz)
  • Dr. Oetker Baking Powder Sachet (1 tsp)
  • 50 g Oats (2 oz)
  • 75 g Dried Cranberries (3 oz)
  • 3 ml Dr. Oetker Moroccan Almond Extract (2-3 drops)

Dr. Oetker Products Used

Product Details

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