Cranberry Cashew Jumbles Image by Author

Cranberry Cashew Jumble Ingredients:

• 2 Cups (300g) of Sifted Plain Flour
• 11/3 Cups (170g) of Sweetened Dried Cranberries
• 1 Cup (230g) of Firmly Packed Soft Brown Sugar
• 1 Cup (155g) of Chopped Cashew Nuts
• ½ Cup (125g) of Softened Butter
• ½ Cup (125g) of Sour Cream
• 1 Egg
• 1 Teaspoon of Vanilla Extract
• ¾ Teaspoon of Baking Powder
• ¼ Teaspoon of Bicarbonate of Soda
• ¼Teaspoon of Freshly Ground Sea Salt

Image via Wikipedia

Glaze Ingredients:

• 1 Cup (125g) of Sifted Confectioners’ Sugar
• 2 Tablespoons of Orange Juice

Method:

1. In a large mixing bowl cream together the softened butter and soft brown sugar until light and fluffy
2. Beat in the sour cream, the egg and the vanilla extract
3. In another mixing bowl combine the flour, the baking powder, the salt and the bicarbonate of soda
4. Gradually add the combined dry ingredients to the creamed mixture and mix well
5. Stir in the sweetened dried cranberries and the chopped cashews
6. Preheat oven to 1900C
7. Drop level tablespoons of dough about 5cm (2”) apart onto non-greased baking trays
8. Transfer loaded baking trays to preheated oven and bake at 1900C for 10 – 12 minutes or until lightly browned
9. When cooked remove cherry cookies from the oven and transfer to wire racks to cool

Glaze Method:

1. In a small mixing bowl combine the sifted confectioners’ sugar and the orange juice
2. Drizzle glaze over cooled cranberry cashew jumbles
3. Let glaze set and then transfer cranberry cashew jumbles to an airtight container ready for consumption

Serving:

• These portions will yield around 5 dozen delightful cranberry cashew jumbles
• Cranberry cashew jumbles are great when served alongside most natural fruit juices; citrus in particular and milk-based beverages such as milkshakes, Milo, malted smoothies and hot chocolate as well as over a cup of coffee or tea
• They also make a great addition to a mixed cookie jar/plate or as a lunch box treats