Name: Cranberry lemon cookies recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 125g salted butter, softened; 1⁄180.00 gm brown sugar; 1⁄215.00 gm caster sugar; 1 egg; 100.00 gm traditional rolled oats; 1⁄150.00 gm self-raising flour; 1⁄150.00 gm wholemeal self-raising flour; 20.00 ml finely grated lemon rind; 21.00 gm lemon juice; 1⁄250.00 ml finely chopped dried cranberries

Cranberry lemon cookies recipe

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Whip up zesty lemon cranberry cookies with a tangy twist!

Ingredients:

125g salted butter, softened
1⁄180.00 gm brown sugar
1⁄215.00 gm caster sugar
100.00 gm traditional rolled oats
1⁄150.00 gm self-raising flour
1⁄150.00 gm wholemeal self-raising flour
20.00 ml finely grated lemon rind
21.00 gm lemon juice
1⁄250.00 ml finely chopped dried cranberries

Instructions:

With an electric mixer, whip together the butter and sugars until they are light and fluffy. Incorporate the egg thoroughly. Add in the oats and flours, then mix with a wooden spoon until well combined.
Preheat your oven to 190°C/170°C fan-forced and line 2 baking trays with baking paper. Mix in lemon rind, lemon juice, and half of the cranberries into the dough until well combined.
Form 16 balls using 2 level tablespoons of the mixture each. Place them on prepared trays with enough space between them. Gently press down with the palm of your hand to create 5.5cm rounds. Sprinkle the remaining cranberries on top. Bake for 15 minutes, rotating trays halfway through, until lightly golden. Let the cookies rest on the trays for 5 minutes before transferring to a wire rack to cool. Serve and enjoy!

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