- 110g softened butter
- 50g dark chocolate chips
- 50g cranberries
- 40g walnuts
- 40g almonds
- 100g caster sugar
- 1 egg
- 1 tsp liquid vanilla extract
- 225g flour
- 1 teaspoon baking powder
- 2 teaspoons gingerbread spice mixture
- 1 pinch of salt
Preheat the oven to 170°C.
Beat the butter with the sugar until you get a mousselike paste. Add in the egg, then the vanilla extract.
Roughly crush the walnuts and almonds.
Sieve the flour with the baking powder and salt. Add it into the mixture little by little, and mix well. Add the chocolate chips, cranberries, gingerbread spices, walnuts and almonds and mix again.
Roll out the cookie dough, forming a sausage-like roll of 5cm in diameter, and cover with cling wrap. Place in the freezer for 10 minutes or for 30 minutes in the fridge to firm up. Remove and cut the roll into slices of 2cm, placing the cookies (cling wrap removed) onto a Le Creuset TNS Bakeware Insulated Cookie Sheet.
Bake for 18 minutes in the middle of the oven until cookies are crisp.
Remove from the oven, place on a rack and allow to cool.