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They may not be as effective as cranberry juice at warding off UTIs but we think it’s a good enough reason to make these Cranberry, White Chocolate and Brazil Nut cookies.
115g soft unsalted butter
25g caster sugar
190g light brown soft sugar
2 tsp vanilla extract
1 large egg
200g plain flour
1 tsp bicarbonate of soda
80g white chocolate, chopped
80g brazil nuts, chopped - or 80g flaked almonds
Line a baking sheet with baking parchment, and preheat oven to 170C/150C fan.
Cream the butter and both sugars with the vanilla until the mixture is fluffy.
Beat in the egg, followed by the flour and bicarb.
The mixture should be very thick now. Here's where you add your cranberries, chocolate and nuts. Mix them all in until pretty evenly distributed.
Scoop up walnut-sized dollops of your biscuit mixture with a dessert spoon. Roll each dollop into a ball between your palms before placing them on the prepared tray.
Bake for 12-14 mins then leave to cool.
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