for this recipe Cranberry and Almond Cookies
|100 grams||unsalted butter (softened)|
|100 grams||light brown sugar|
|30 ml||honey (2 tbsp)|
|175 grams||plain flour|
|1 tsp||Dr. Oetker Baking Powder|
|75 grams||dried cranberries|
|about 3 ml||almond extract (2-3 drops)|
Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.
Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.
Sieve over the plain flour and baking powder then stir in the oats, cranberries and almond extract.
Divide into 16 walnut-sized piece and roll each into a ball. Space about 7cm (3 inch) apart on the previously prepared baking sheets and bake for about 10 minutes until just firm and lightly golden.
Leave to cool for about 5 minutes before transferring to a wire rack to cool.
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