Halloween Spooky Cupcakes
- 15 mins
- 6 portions
- Easy
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Chocolate & Cranberry Cookies
Delicious wholesome cookies, combining juicy cranberries, crunchy pecans and creamy white chocolate – perfect with a hot cuppa and a film! Fantastic whilst still warm but if you can resist, they’ll stay fresh for 5 days in an airtight container.
-
Cook: 15 mins
Prep: 15 mins - 12
- easy
- Suitable for home freezing
Go back
Chocolate & Cranberry Cookies
Delicious wholesome cookies, combining juicy cranberries, crunchy pecans and creamy white chocolate – perfect with a hot cuppa and a film! Fantastic whilst still warm but if you can resist, they’ll stay fresh for 5 days in an airtight container.
-
Cook: 15 mins
Prep: 15 mins - 12
- easy
- Suitable for home freezing
Ingredients
| 100g butter | |
| 100g light muscovado sugar | |
| 2 medium eggs, lightly beaten | |
| 2tsp vanilla extract | |
| 200g Juvela Gluten-Free Fibre Mix | |
| 25g cocoa | |
| 75g dried cranberries | |
| 75g chopped pecans | |
| 125g white chocolate, roughly chopped |
Method
- In a large bowl, beat together the butter and sugar until soft and fluffy. Gradually add the eggs and vanilla extract; add the Fibre Mix, cocoa, cranberries, pecans and chocolate, and combine all ingredients together well.
- Spoon the mixture well apart onto non-stick baking trays and roughly shape and flatten into rounds with the back of a spoon (approx 3” diameter and ½” thickness).
- Bake in a preheated oven (190ºC/Fan 170ºC/375ºF/Gas Mark 5) for approx 15minutes. Remove from the oven and allow to cool on a wire rack.
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