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Export 6 ingredients for grocery delivery
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.
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