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Crunchy Cashew And Cranberry Cookies

December 06, 2015 Trevor Stroud

Looking for a healthy, but scrummy snack-time treat? Or perhaps some mouth-watering morsels to make for your friends, family or colleagues? Try these delightful cookies, they’re really easy to make and - more importantly - really delicious!

What Does It Involve?
Serving size: Makes about 30
Baking time: 12 minutes
Prep time: 20 minutes
Effort: Easy peasy!

What Cranberry Product Do I Need? -  Mixed Berries & Nuts


What Ingredients Do I Need?
100g cashew nuts
140g unsalted butter, at room temperature (plus extra for greasing)
2tsp golden syrup
250g plain flour
½ tsp baking powder
1 large egg, beaten
200g white caster sugar
100g crunchy cashew nut butter, or peanut butter
50g dried cranberries (optional)
½ tsp salt
50g Mixed Berries & Nuts

What Do I Need To Do?
1. Heat your oven to 180C/fan 160C/Gas mark 4. Sprinkle the cashews over a baking tray and toast for 5 to 7 minutes until golden. Cool, then roughly chop.
2. Grease and line two baking sheets with parchment paper. Sift your floor, baking powder and ½ tsp of salt into a large bowl, then add the sugar. Cut the butter up into cubes and add it, and the nut butter, into the bowl. Rub the mixture together until it looks like damp breadcrumbs.
3. Get a knife and use it to work the egg and syrup into the bowl to create a soft dough. Add your nuts and cranberries/Fruit and Nuts Mix. Tip: try not to overwork your dough!
4. Roll slightly heaped tablespoons of dough into balls and place them on to your baking sheet, making sure you leave plenty of space in between them. Bake them for 12 minutes, or until golden at the edges, and risen in the middle. Leave them to cool for five minutes and then transfer them to a rack to completely cool. Tuck in!

P.S. Don’t forget to send us pics of your biscotti beauty's

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Huge thanks to for the inspiration

Trevor Stroud


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