Cranberry & dark chocolate cookies
- 225g Butter
- 225g Caster sugar
- 1 Egg yolk
- 250g Plain flour
- ½ tsp Bicarbonate of soda
- 125g Dark chocolate chips
- 125g Dried cranberries
- 50g Pistachios or hazelnuts chopped
Preheat the oven to 170°C.
Cream the butter and sugar together, add the egg yolk and stir well. Sieve in the flour and Bicarbonate of soda, then mix in the chocolate chips and the cranberries stir to combine. Divide the mixture into two and roll into a long cylinder about 5cm in diameter and roll in the chopped nuts, wrap in cling film, place it in the fridge for 1 hour to rest.
Remove from the fridge and cut the dough cylinder into slices about 1cm thick and place on a lined baking sheet leaving room for them to spread. Bake for 15 minutes until golden brown allow to cool on a rack.