Cranberry and Macadamia Nut Cookies

NOTE: All cup-based measurements in this recipe refer to a 250 ml cup.

Preheat the oven to gas mark 5 and grease a couple of baking sheets.

Cream together the butter and sugar using an electric beater.

Crack the egg into the bowl, add in the vanilla essence, and then mix together again using an electric beater. Sift the flour and salt into the bowl and then fold it into the butter/sugar/egg mixture. The mixture will be quite dry, but just keep going until it is all mixed together and coming together in clumps.

Add the dried cranberries and macadamia nuts to the bowl and stir into the butter/sugar/egg/flour mixture for a minute or two with a spatula. Then (with clean hands) bring the mixture together using your hands.

Place the mixture on a clean, lightly floured surface and squish down until it is about 1 cm thick. Then cut circles out of the dough using a round cutter with a diameter of about 6 cm. Put the cut-out cookies onto the greased baking sheet, leaving at least a couple of centimetres between each one, before baking in the middle rack of the oven for 15-20 minutes, or until done, and then leave to cool before eating.