Choc nut and cranberry biscotti – they’re delicious, chewy, but with a little bit of crunch – perfect biscuits for the holiday season.
Choc nut and cranberry biscuits
Cookies, biscuits, whatever you call them one thing seems to be consistent the world over – everyone has a recipe for a chocolate chip version.
Some like them crunchy, some like them chewy for others they must be a bit of both (I think I’m in that camp).
My Christmas version of the classic biscuit (that’s what we Aussies call cookies) has a little bit of festivity added.
If you haven’t got your recipe for Santa’s treat sorted then this just might be it.
Now I’ll just let you know that there is not much healthy about this biscuits.
Yes I used wholemeal flour and they have the goodness of oats, pecans and cranberries but there is a rather generous amount of sugar – you have been warned.
But ‘tis the season after all!
These biscuits fall into the ‘chewy’ camp but don’t worry there is a little bit of crunch added by the pecans.
When you take them out of the oven at the 8 minute mark, you’ll probably think they’re not quite done.
I did that the first time but you’ll just have to trust me and fight your instinct to put them back – unless you want them super crunchy (read-a little bit burnt).
They will firm up when they’ve been out for a little while.
If you’re not a fan of cranberries or pecans you can mix it up a bit – try chopped dates and walnuts or almond and sultanas.
Hazelnuts are seriously delicious with dates too.
Feel free to add a teaspoon of your favourite ground spice to really up the festive level.
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- 250g (9oz) unsalted butter, chopped, at room temperature
- 1½ cups firmly packed brown sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 2 cups plain wholemeal flour
- ½ cup rolled oats
- 1 tsp baking soda
- 1 pinch salt
- 150g (5.3oz)dark chocolate chips or chopped dark chocolate
- ½ cup chopped pecans
- ½ cup dried cranberries
- Preheat the oven to 185C(400F) fan-forced and line two oven trays with baking paper.
- In the bowl of an electric mixer, beat the butter and sugar together until smooth and creamy.
- Stir in the eggs and vanilla.
- Add the flour, oats, baking soda and salt and cinnamon and stir on low speed until just combined.
- Tip in the chocolate chips, pecans and cranberries and mix just until they are dispersed in the batter (you don’t want any cookies to miss out on chocolatey, nutty, berry goodness!).
- Using a tablespoon of dough at a time, roll the dough into balls and place on the baking tray leaving 3cm between each ball.
- Bake the cookies for 6-8 minutes and swap the trays half-way through if you are using more than one tray at a time.
- Let them cool on the trays until they are firm enough to move then transfer to a wire rack to cool completely.