- 200 grams Dark chocolate nips
- 100 grams Dried cranberries
- 1 heaped teaspoon Fennel seeds
- 125 grams Unsalted butter
- 200 grams Golden caster sugar
- 1 medium sized Egg
- ½ teaspoon Vanilla powder
- 100 grams Ground almonds
- 75 grams Cake Flour, sifted
- 1 teaspoon Baking powder, sifted
1.Preheat your oven to 220℃. Line a baking tray or two with silicone paper or ordinary baking paper. Or butter them if you do not have baking paper. Add the butter and sugar to a food processor and cream till smooth. Add the egg and vanilla powder and blend till well mixed. Then add the almonds, flour and baking powder and process into a soft dough. Transfer the dough to a mixing bowl.
2.Using a pestle and mortar crush the fennel seeds. Add the fennel, chocolate and cranberries to the dough and stir to mix well.
3.Drop a heaped teaspoon of dough onto the lined baking trays. Leave enough room between the balls of dough as the cookies will melt down and expand. Depending on the size of your baking tray, each tray should comfortably accommodate six to eight cookies. bake for seven seven minutes until the edges start to brown. Remove the tray from the oven and sprinkle each cookie with a few chocolate nips. These would melt whilst the cookies are cooling. Allow to cool completely and them remove with a palette knife. Like most cookies, these are best eaten the same day.