Spiced cranberry, macadamia and white-chocolate cookies

Makes 12 cookies

Grate the white chocolate over the top and sprinkle with the mixed spice (Noel Murphy)

These festive cookies are a great treat – the sweetness of the white chocolate, the crunchy richness of the macadamias and the tang and chewiness of the cranberries, all in one.

100g/31/2oz unsalted butter, softened
70g/3oz caster sugar
70g/3oz demerara sugar
1 medium free-range egg
60g/21/2oz dried cranberries
60g/21/2oz white chocolate, chopped into small chunks
60g/21/2oz macadamia nuts, chopped into small chunks
170g/6oz plain flour
1/2 tsp baking powder
1/2 tsp ground mixed spice

For the topping

1/2 tsp ground mixed spice
15g/1/2oz white chocolate

Cream the butter and both sugars until pale and fluffy. Mix in the egg then the cranberries, chocolate and macadamia nuts. Combine the flour, baking powder and mixed spice in a separate bowl, then fold into the butter mixture. Mix until just combined then roll into a sausage shape and refrigerate until firm.

Preheat the oven to 180C/350F/ Gas4. Slice the roll of biscuit dough into 12 slices and place on a tray lined with baking paper. Bake for 15-20 minutes until the cookies are a light-golden colour. Remove from the oven and grate the white chocolate over the top and sprinkle with the mixed spice.