Chewy Hazelnut and Cranberry Cookies

Jenny Bristow cooks up some delicious treats at Tesco Taste NI Festival using the finest of Neill’s Flour!

Everyone loves a treat from time to time, and these cookies are packed full of fibre, texture and flavour, a really quick recipe to make.

Difficulty easy
Preparation Time 5 minutes
Cooking Time 10-15 minutes
Servings Makes around 20
  • 125g/5oz Neill’s wholemeal flour
  • Pinch of ground cinnamon
  • 25g/ 1oz coarse oats
  • 50g/ 2oz poly unsaturated margarine
  • 2dsp honey
  • 50g/ 2oz fresh/dried cranberries
  • 12 ½ g/ ½ oz chopped hazelnuts

Main Instructions
  1. In a saucepan, heat together the honey and margarine, cool slightly.
  2. Add the cranberries, cinnamon, nuts, Neill’s wholemeal flour and oats.
  3. Mix together until combined.
  4. Shape the cookie dough into 12 rounds, using a spoon and place on a baking sheet.
  5. Flatten slightly.
  6. Bake in a pre heated oven. 180º C/ 350º f/ Gas mark 4- for 10-12 minutes, until golden and firm.
  7. Jenny’s tip: These are really good dusted with icing sugar and cinnamon. If using dried fruit, the quantity of cranberries can be increased by 25g/1oz.
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