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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sarah Curran's Cranberry Cookies Recipe

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This recipe for Sarah Curran's Cranberry Cookies is from Herbert's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
75g unsaturated fat spread
25g light muscovado sugar
1 x tablespoon spoon clear honey
100g self-raising flour
2 x teaspoons spoons cinnamon
100g oats
50g dried cranberries
1 x 15ml spoon semi skimmed milk

Directions:
Directions:
1. Preheat the oven to 170C/150C fan or gas mark 3.
2. Line the baking sheets with greaseproof paper.
3. Turn on the hob to a low heat. Place the spread, sugar, and honey in a saucepan and stir until melted. If you have a microwave, place in a microwave-safe bowl and heat on high for 1 minute (timing based on a 800W microwave).
4. Stir in the flour, cinnamon, oats, cranberries and milk. Mix well. Allow to cool for 5 minutes.
5. Roll tablespoons of the mixture into the balls and flatten down onto the prepared baking sheet. This should make around 12. Space them well apart.
6. Flatten the tops slightly with a fork.
7. Bake for 15 minutes until golden brown and crisp on the base.
8. Leave to cool on the wire rack.

Number Of Servings:
Number Of Servings:
12

 

 

 

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