I call these Christmas biscuits, but it’s not very descriptive. They are cranberry, white chocolate, and macadamia biscuits with Christmas spices (vanilla, clove, cinnamon, nutmeg). I love them. I made them every Christmas since coming up with the recipe nearly a decade ago. Well, every Christmas that I’m home. I haven’t been home for the past two Christmases and the one before that, I was in the midst of a house move. I am VERY excited to be making them this year. I used to make them in Christmas tree shape. But it was quite fiddly cutting all the dried cranberries free of the cookie cutter. I have a new set of cookie cutters this year, Christmas baubles of various sizes. I like them a lot, and I think they’ll work a treat for this recipe.
|1 ¼||cups||caster sugar|
|100||grams||white, fair trade chocolate|
Chop the chocolate, cranberries and macadamia nuts into small pieces. Preheat the oven to 190oC
Cream the butter and sugar till light and fluffy. Mix in the eggs, vanilla, spices, and the chopped cranberries, white chocolate and macadamia nuts. Gradually fold in the flour. You want a relatively moist dough that still has enough strength to hold together when rolled. If you need to add more flour, do so, but remember to add it gradually. If the dough becomes too dry it won’t hold the chopped ingredients together when rolled. Cover and refrigerate for 30 minutes.
Remove the dough from the fridge. Working in portions, roll out the dough to 3-5 millimetres thick and cut with your desired cookie cutter. Place the cookies on a lined baking tray and cook for about 8 minutes, or till golden brown. If you’re using a bauble shaped cutter like me, use a metal tube to press a whole in the top for threading your string. You need to do this as soon as they come from the oven, while the dough is still soft. Cool completely on a wire rack before storing in an airtight container.