• 250g butter, softened
  • 1 1/2 cups raw caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 3 1/2 cups self-raising flour
  • 1/2 cup white choc bits
  • 1/2 cup dried cranberries
  • 1/2 cup chopped macadamia nuts
  • Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
  • Using an electric mixer, beat butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating after each addition.
  • Sift flour over butter mixture. Add choc bits, cranberries and macadamias. Stir to combine. Using 1/2 cup mixture per ball, roll into 10 balls. Place 2 balls, 5cm apart, on each prepared tray. Using the palm of your hand, flatten each ball. Shape each into a 1cm-thick round.
  • Bake for 18 to 20 minutes, swapping trays halfway through cooking, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining mixture to make 10 cookies.
  • Protein Dietary Fibre 7.30g 2.60g Fat Total Energy 30.20g 2543kJ Fat Saturated Sodium 16.30g 540mg Carbohydrate Total Cholesterol 75.60g 103.00mg Carbohydrate Sugars –