The chocolate girl

Chocolate orange and cranberry cookies.

These are delicious, chocolate orange chunks, with a hint of cranberry. Perfect for the festive season or as a treat anytime of the year.

Makes about 16

Recipe

1 small egg

75g (3oz) dried cranberries

250g (9oz) Terrys chocolate orange segments.

250g (9oz) butterlicious original spread or similar brand

50g (2oz) caster sugar

100g (4oz) soft light brown sugar

2 teaspoons natural vanilla essence

300g (11oz) plain flour

1 teaspoon baking powder

Method

Line 2 baking sheets with non-stick baking parchment. Set the oven to 170C, 340F, Gas 3. Crack the egg into a cup and lightly whisk with a fork. Roughly chop the chocolate orange segments into chunks.

Put the spread, caster sugar, brown sugar and vanilla essence in a bowl and beat until light and fluffy. Beat in 2 tablespoons of the egg, discard or freeze any leftover.

Put a sieve over the bowl, add the flour and baking powder then sift in. Add the cranberries and the chocolate orange chunks and stir well to bind together.

Divide the mixture into approximately 16 pieces, each weighing 50g (2oz). Roll into balls, then flatten slightly into rounds and arrange evenly spaced on the prepared baking sheets.

Bake for about 12-15 minutes or until pale golden and the centres feel soft. Leave to cool for 5 minutes then transfer to a wire rack. Serve warm or cold.

Note

Measure the egg carefully and don't be tempted to add more or the cookies will spread too much. A cookie, unlike a biscuit should be crisp on the outside and soft in the middle - even when cold.

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