170g caster sugar
125g self raising flour
100g almond flour
85g dried cranberries
Handful of flaked almonds
Pre heat the oven to 190C and allow the butter to come to room temperature before starting. Begin by beating the egg, butter and sugar together until they form a lump-free consistency. Sieve in the flour and then mix in the almond flour and dried cranberries with a wooden spoon.
Line a large baking tray with greaseproof paper and lay out small blobs of the cookie dough leaving plenty of room for the mixture to spread in the oven. I suggest no more than five per baking tray as they grow substantially when baked! This recipe will make about 18 cookies so it’s best to cook them in batches. Alternatively the dough can be frozen and baked at a later date.
Sprinkle each cookie with flaked almonds before baking for around 15 minutes, or until they start to crisp up around the edge. By slightly under-baking the cookies you will obtain the oh-so-gooey centre. Wrap up for presents or simply scoff the lot!Follow @fifi_reid