Chocolate & Macadamia Nut Cookies
Discover our Chocolate and Macadamia Nut Cookies recipe, made with cranberries this is a deliciously crunchy treat.
Cooking time25 minutes
Prep time30 minutes
Servings20 portions

Ingredients
- 125g Stork block
- 125g brown sugar
- 1 medium egg
- 175g plain flour
- 1 level teaspoon baking powder
- 100g white chocolate
- 75g macadamia nuts
- 30g dried cranberries
- Baking paper
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 200°C, 180°C fan oven, Gas mark 6. Whisk the Stork, sugar and egg with an electric hand mixer until smooth. Add flour and baking powder and stir into the mix.
- Coarsely chop the chocolate and macadamia nuts. And stir with the cranberries into the dough.
- Using a tablespoon, spoon dough onto a baking sheet covered with baking paper. Bake the chocolate cookies in a preheated oven for 15-20 minutes until light brown. The chocolate cookies may be a little soft coming out of the oven. Allow to cool on the baking sheet.
- Instead of storing the cookies in a tin, it is better to freeze them.