Chewy Pecan and Cranberry Cookies
These Chewy Pecan and Cranberry Cookies are a super Autumn treat - full of dried fruit and nuts, and so easy to make, with no chill time! They are egg free and easily made vegan by subbing the butter for a vegan alternative.
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Servings: 12
Ingredients
- 220 g Plain Flour
- 1.5 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 100 g Granulated Sugar
- 6 tbsp Golden Syrup Light Molasses/Corn Syrup will work
- 100 g Butter Softened
- 100 g Pecan Nuts Chopped
- 50 g Dried Cranberries Chopped
Instructions
- Preheat the oven to 180C Fan/200C/400F/Gas Mark 6. Line two or three large baking trays with baking parchment.
- In a large bowl, or the bowl of a stand mixer, combine all of the dry ingredients (flour, baking powder, baking soda, ground ginger, cinnamon and sugar).
- Put the golden syrup in a microwave safe bowl and heat for 20 seconds (it becomes really runny). Add this and the butter into the bowl. Mix with an electric mixer on high so that everything comes together.
- Add the chopped pecans and cranberries to the mix and stir together.
- Scoop tablespoon sized balls of the mixture and place them on the baking trays, gently shaping into balls. Make sure they are spread out so that the cookies don’t stick together.
- Bake for 10-12 minutes until golden. Let cool on a wire rack before devouring!