For the recipe Cranberry and Almond Cookies
|100 g||Unsalted butter (Softened)|
|100 g||Light Brown Sugar|
|30 ml||Honey (2 tbsp)|
|175 g||Plain Flour|
|1||Dr. Oetker Baking Powder Sachet (1tsp)|
|75 g||Dried Cranberries|
|3 ml||Dr. Oetker Moroccan Almond Extract (2-3 drops)|
Preheat the oven to Gas 180°C (160°C Fan, Gas Mark 4). Line 2 large baking sheets with baking parchment.
Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.
Sieve over the plain flour and Baking Powder then stir in the oats, cranberries and Natural Almond Extract.
Divide into 16 walnut-sized pieces and roll each into a ball. Space about 7cm (3 inch) apart on the previously 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.
|Per Serving||Per 100 g / ml|
|Fat||6.03 g||17.75 g|
|Carbohydrate||21.23 g||62.44 g|
|Protein||1.61 g||4.74 g|