Almond Cranberry Cookies
Almond Cranberry Cookies is crunchy cookies with the goodness of almond and tartness of cranberry. These are so easy to make and can be gifted as an edible gift this festival season.
Servings 15 numbers
Ingredients
- 1.5 cup All-purpose flour
- 1/2 cup Butter
- 1/2 cup Demerara Sugar
- 1/4 cup Sugar granulated
- 1 tbsp Egg Replacer Powder
- 2 tbsp Water
- 1/2 tsp Baking Soda
- 1/4 cup Almonds
- 1/4 cup Cranberry
Instructions
- In a microwave-safe bowl, melt the butter till it melts completely. Allow to cool.
- In a bowl, take the flour along with both the sugars, baking soda and mix well.
- Next, mix the egg replacer with 2 tbsp water and let it sit for a minute.
- Then add this mix to the flour and mix well.
- Add the melted butter along with the chopped almonds, cranberry and combine to form a dough.
- If you are not able to form the dough, add a tbsp of milk.
- Refrigerate for 10 mins.
- Pinch out into balls and flatten it.
- Bake in a preheated oven at 185C for 11 to 12 mins.
- Check if it's done by 10 mins.
- Allow to cool down before storing it.
Notes
You can use caster sugar instead of granulated sugar. Demerara can also be replaced with brown sugar.
Since we have used melted butter, the dough should be chilled before baking, else your cookies will spread.
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