Step 1

Layer Cookie Mix ingredients in the jar in the order listed. I don't have anything to tamper with so I just shake / spread out with spoon (see video below recipe).

Step 2

Seal and attach baking instructions - print here.

Step 3

If your tray is prone to sticking, lightly grease with butter or line with baking / parchment paper (I do not bother). You will need 2 trays.

Step 4

Add Cookie Mix, butter and egg in a bowl. Mix with wooden spoon. Refrigerate 30 minutes.

Step 5

Preheat oven to 375F/190C (standard) or 340F / 170C (fan / convection).

Step 6

Scoop dough with ice cream scoop, level and press in with fingers, then drop onto tray 5cm / 2" apart (makes 12 large cookies, 8cm/3” rounds). Or measure heaped tablespoon and roll into balls (makes 18 small cookies 5cm/2”).

Step 7

Optional: If you remember, pick out some choc bits and cranberries and use to stud the top of the balls. For aesthetic reasons only. :)

Step 8

Bake 8-10 minutes (small), 12-14 minutes (large) until light golden, swapping the trays at halftime. Rest 2 minutes then transfer to cooling rack.