A Little while ago I was sent some wonderful dried cranberries from Natoora and decided to incorporate them into these deliciously moreish biscuits. I love the flavour combination of dark chocolate and sweet cranberries, and together with the ground almonds which give the biscuits a really delicate texture, they are a match made in heaven.
Cranberry, Dark Chocolate and Almond Biscuits
| Serves: makes 24 | Prep
Time: 12 Minutes | Cook Time: 12 Minutes | Total Time: 24 Minutes |
75g Butter, softened
50g Light Muscavado Sugar
50g Golden Caster Sugar
A few drops of Almond Extract
100g Plain Flour
60g Ground Almonds
1/2 tsp Baking Powder
100g Dark Chocolate Chips
50g Dried Cranberries
Step 1: Preheat the oven to 190c (170c Fan/375f/Gas 5) and line two baking trays with baking paper.
Step 2: In a standing mixer (or by hand) cream together the butter and sugar until smooth and well mixed. Beat in the egg and almond extract.
Step 3: Sift together the flour and baking powder and stir in the ground almonds then add this to the butter mixture and mix until combined.
Step 4: Roll large teaspoons of the mixture into balls and arrange on baking trays spaced apart. Bake for 12 minutes or until golden. Leave to cool on trays before transferring to a wire rack.