Coconut and cranberry are a brilliant combination, so I thought I would incorporate them into cookies. I think they look quite festive with flecks of red from the cranberries, and a sprinkle of white coconut. Give them a go and let me know what you think!
I used a basic sugar cookie dough recipe, as seen in my last post, but added extra ingredients.
1 1/2 cups softened butter
2 cups caster sugar
5 cups plain flour
2 tsp baking powder
1 tsp salt
Pre-heat oven to 200°c. Line a baking tray with grease0proof paper.
Cream the butter and sugar together, then beat in the eggs to the mixture. In a separate bowl combine the flour, salt and baking powder. Slowly add in the flour mixture to the liquid mix. Once the dough is formed, add in the desiccated coconut and dried cranberries and fold the dough until evenly mixed.
Cover the dough and chill for at least an hour.
Take around half a table spoon full of the dough and roll into balls, and place evenly spread apart onto the lined baking tray.
Bake for 6-8 minutes. Remove from oven and sprinkle a little bit of the desiccated coconut on top of the cookies.
Biscotti are hard Italian biscuits. They are traditionally made with hazelnut and aniseed but can be flavoured with a variety of other nuts and fruit. Today I made festive biscotti, with flecks of green pistachios and red cranberries, with a sprinkle of icing sugar for added sweetness!
Biscotti are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked).
Give them a go and let me know what you think!
4 tbs olive oil
150g caster sugar
2 tsp maple syrup
225g plain flour
1/4 tsp salt
1 tsp baking powder
Pre-heat oven to 150°c. Line flat baking tray with grease-proof paper.
Mix together the oil and sugar, then beat in the eggs and maple syrup. In a separate bowl mix together the plain flour, salt and baking powder, and then gradually stir into the liquid mixture.
Once the dough is formed, divide in half, and then wet your hands with cool water, as this will make handling the sticky dough a bit easier. Mould the dough into two log shapes and place onto the baking tray.
Bake for 35 minutes until golden brown. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 140°c. Use a sharp knife and cut the log into thick diagonal slices, and lay them on their sides. Place back into the oven for about 8-10 minutes to allow them to dry and crisp up.
1/2 pound caster sugar
1 pound butter
1 1/2 pounds plain flour
Zest of 1/2 a large orange
Pre heat oven to 200°c.
Line a flat baking tray with greaseproof paper.
Cream the sugar and butter together and then slowly add the flour and mix until a soft dough forms. Add in the cranberries and orange zest and mix until well combined.
Roll out the dough onto a floured surface and cut out your desired shapes- I used Christmas themed stars, trees and ‘gingerbread men’!
Place the shapes onto the lined baking tray and sprinkle with a little bit of sugar.
Bake for 8-10 minutes, checking frequently.