These lovely little cookies will delight all ages. The cranberries and white chocolate look like jewels!
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup rolled oats
9 tbs. softened butter
1/3 cup dark brown sugar
1/3 cup plus 1 tbs. caster sugar
1 tsp. vanilla extract
1/2 cup dried cranberries
1/3 cup chopped pecans
3/4 cup white chocolate chips
Heat the oven to 350°F and line 2 baking sheets with parchment paper.
In a small bowl, stir together the flour, baking powder, salt and oats. Set aside.
In a large bowl, cream the butter and the sugars until light and fluffy. Beat in the egg and vanilla extract. Tip in the flour mixture and stir to combine, then fold in the cranberries, pecans and white chocolate. Using a 1″ ice cream scoop, drop the dough onto the baking sheets and flatten slightly with a fork. Bake for 15 minutes, until golden around the edges.
Let rest on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Celebrate the festive season with this molasses-rich and last-minute fruit cake. It can be easily shared out because it is both gluten-free and daily-free!
1 cup strong black tea
18 oz. medjool dates, snipped into pieces
3/4 cup candied cherries or dried cherries
1 cup dried cranberries
1 cup sultanas
3/4 cup plus 1 tbs. dark brown sugar
3/4 cup plus 3 tbs. coconut oil
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
scant 1 cup good-quality orange marmalade, plus more for brushing
2 cups almond meal
3/4 cup chopped almonds
3 extra large eggs, beaten
In a large saucepan, combine the tea, dates, cherries, cranberries, sultanas, brown sugar, coconut oil, cinnamon, ginger and cloves. Bring to a boil, then reduce the heat and simmer for 10 minutes. Let the batter stand for 30 minutes.
Heat the oven to 300°F and line the bottom and sides of an 8″ springform pan with parchment paper. (To line the sides, make 1″ snips along the bottom edge and ease it around the tin to form a collar.)
Add the marmalade, almond meal, chopped almonds and eggs to the batter and stir well. Spread in the prepared tin and bake for 1 1/4 – 1 1/2 hours. The sides will be coming away from the tin and the center will leave only a slight stickiness when tested with a cake tester.
Remove to a wire rack and brush with about 3 tbs. marmalade, then let the cake cool in the tin. The cake can be stored in an air-tight container and wrapped in foil for up to a month.