logo
search icon

Ingredients

Metric
Imperial
  • 500 g SASKO COOKIE MIX
  • 140 g butter
  • 1 extra large egg, beaten
  • 2 tbsp dark chocolate chips
  • 2 tbsp dried cranberries
  • 2 tbsp pecan nuts, roughly chopped
  • 17.64 oz SASKO COOKIE MIX
  • 4.94 oz butter
  • 1 extra large egg, beaten
  • 2 tbsp dark chocolate chips
  • 2 tbsp dried cranberries
  • 2 tbsp pecan nuts, roughly chopped

Method

  1. Preheat oven to 180C.
  2. In a bowl, rub the butter into the SASKO COOKIE MIX by hand.
  3. Add the chocolate chips, cranberries and pecan nuts.
  4. Add the egg and combine the mixture with a wooden spoon or hands to form a dough.
  5. Remove equal pieces of dough and form into balls.
  6. Place the balls onto a greased baking tray and flatten with a palette knife to desired thickness.
  7. Bake for 10-12 minutes until golden brown around the edges.

Ingredients

  • 500 g SASKO COOKIE MIX
  • 140 g butter
  • 1 extra large egg, beaten
  • 2 tbsp dark chocolate chips
  • 2 tbsp dried cranberries
  • 2 tbsp pecan nuts, roughly chopped

Method

  1. Preheat oven to 180C.
  2. In a bowl, rub the butter into the SASKO COOKIE MIX by hand.
  3. Add the chocolate chips, cranberries and pecan nuts.
  4. Add the egg and combine the mixture with a wooden spoon or hands to form a dough.
  5. Remove equal pieces of dough and form into balls.
  6. Place the balls onto a greased baking tray and flatten with a palette knife to desired thickness.
  7. Bake for 10-12 minutes until golden brown around the edges.

Other Products

Read More

Hints & tips

Hints and Tips in the Kitchen

Read More

Other Recipes

SASKO RASPBERRY AND WHITE CHOCOLATE CRUMB CAKE

1 hour

Serves 8-10

FIND OUT MORE

DECADENT SALTED CARAMEL CHOCOLATE SOUFFLÉ

60 minutes

8 - 10

FIND OUT MORE

Waffle batter

18 mins

6

FIND OUT MORE