Choc chunk, cashew & cranberry cookies

Makes 30 Prep 20 mins plus cooling Cook 12 mins per batch uncooked dough only 100g pack cashew nuts or unsalted

peanuts 140g unsalted, room-temperature

butter, plus extra for the sheets 250g plain flour ½ tsp baking powder 200g white caster sugar 100g crunchy cashew or peanut butter 1 large egg, beaten 2 tbsp golden syrup 200g bar chocolate, 50% cocoa solids,

chopped into 1cm chunks 50g dried cranberries (optional)

1 Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.

2 Meanwhile, grease and line two baking sheets with parchment. Sift the flour, baking powder and ½ tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.

3 Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.

4 Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time. PER COOKIE 178 kcals, fat 9g, saturates 4g, carbs 21g, sugars 13g, fibre 1g, protein 3g, salt 0.1g