I’ve done it! I’ve finally returned to a recipe post instead of a restaurant review 🙂
After a super busy couple of months I’m finally settled and ready to get back in the baking saddle. I won’t lie to you, after 3 months of no baking there have been one or two disasters… but practice makes perfect so trust that I’ll be baking some delicious cakes and cookies again!
These are simple and tasty… and anything with cranberries feels semi healthy right!? 🙂
225g butter at room temp
140g caster sugar
1 egg yolk
2 teaspoons vanilla extract
220g plain flour
50g dessicated coconut (throw more in if you like lots of coconut flavour)
60g dried cranberries
1. Preheat the oven to 190 degrees and line 2 baking trays with baking paper / parchment.
2. In your mixing bowl, add the butter and sugar and beat well. Then add the egg yolk and vanilla extract.
3. Sieve in the flour, maybe half at a time as it gets quite dry. It will be tough to mix in at the end and will appear very dry but that’s how they are meant to be so don’t worry! Add in the coconut and cranberries at the end and mix through well. Scoop up tablespoons of the dough and mash tpgether using your palms, roll into a ball and flatten slightly then place on the baking tray.
4. Bake for 15 minutes then check on them. They will have started to spread and get oily around the edges so push them back together with a spoon and put back in for about another 30 mins… to be honest I’m trying to get used to the oven in my new place and I think it’s a tad slow at heating up so you may not need anywhere near as long, just keep checking on them! Once they are golden brown and seem to be cooked through then take them out and leave to cool.
Sprinkle with a little extra coconut and hey presto, you are done 🙂