The cookie dough freezes really well and can be cooked from frozen. See below.
Makes approx 50:
- 3 x 200g bars of white chocolate, chopped
- 200g butter
- 2 eggs
- 100g light muscovado sugar
- 175g golden caster sugar
- 2 teasp. vanilla extract
- 350g plain flour
- 2 teasp. baking powder
- 1 teasp. cinnamon
- 100g dried cranberries
- 100g macadamia nuts, chopped
Heat oven to 180°C (350°F) Gas Mark 4.
Melt 170g chocolate, then allow to cool while you beat together the butter, eggs, sugars and vanilla until creamy. Then beat in the cooled chocolate. Stir in the flour, baking powder, cinnamon, cranberries and remaining chocolate and macadamia nuts.
Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking sheet, spacing them well apart. Bake in batches for 12 minutes until pale golden, leave to harden for 1-2 minutes, then cool on a wire rack.
To freeze: open-freeze the raw cookie dough scoops on baking trays, when solid, pack them into a freezer container, interleaving the layers with baking parchment. Bake from frozen for 15-20 mins. They will keep for up to 3 months in the freezer.