Step 1

Preheat oven to 170°C and line a baking tray with baking paper or a silicone baking mat.

Step 2

Insert butterfly whisk. Place butter, light brown sugar and Demerara sugar in mixing bowl then cream 3 min/speed 4 until pale and creamy. Remove butterfly whisk. Scrape down lid and sides of mixing bowl.

Step 3

Add egg and blend 30 sec/speed 4.

Step 4

Add flour, salt, bicarbonate of soda and baking powder then mix 20 sec/speed 4. Scrape down lid and sides of mixing bowl then mix again 5 sec/speed 4.

Step 5

Add cranberries and clementine zest then mix 20 sec/speed 3.

Step 6

Using an ice cream scoop, scoop balls of cookie dough onto prepared baking tray and bake for 8 minutes (170°C). Flatten the cookies using the back of a spoon then bake for a further 5 minutes (170°C). Leave to cool on tray for approx. 20 minutes. Serve or store in an airtight container until needed.