Healthy Biscuits? Not sure, but very lovely!

Cranberry and Hazelnut Chewy Biscuits

Quick and Easy

Ingredients

Butter, unsalted - 110g at Room Temp

Plain flour - 195g sifted

Egg - 1 large at Room Temp

Soft light brown Sugar - 200g

Vanilla Extract - 2 drops (1 Vanilla Pod always better but expensive)

Salt - Pinch

Bicarbonate of Soda - 1/2 tsp

Baking Powder - 1/2 tsp

Cranberries, dried - 70g

Hazelnuts, blanched - 70g smashed to bits with a rolling pin (in a bag is easiest)

Flats biscuits or rounded? 

If you want your biscuits flat as in my photo then bake straight away, you'll need to preheat the oven to 190*C (gas 5)

but

If you would like them plump & rounded give them 1/2 hour in the fridge before cooking but make sure you still preheat your oven (gotta do this).

Method

Cream the butter and sugar together, that means beat with a wooden spoon if you don't have an electric whisk. This is why you need the butter room temperature! Just until combined.

Stir in the egg and the vanilla drops and mix together until smooth.

Add the pinch of salt, flour, bicarbonate of soda and baking powder and mix until it looks like a dough.

Add the cranberries and hazelnuts and give it a really good mix together with your wooden spoon.

How many?

Depends on the size you roll them.

A walnut size ball will make around 16

A dobber (big marble) size will make 32

Space evenly apart on a baking tray lined with baking paper. If you are going for flats (Millie style cookies) then put 8 to a tray as they spread out when baking - literally melt into puddles.

If you want plump biscuits and put them into the fridge for 1/2 hour first you can get 10 to a tray.

Bake for 10-12 minutes.

Leave to cool, it really isn't wise to scoff them straight from the oven as delicious as they smell. The cooling time will allow them to harden.

Enjoy!