- 210 g Küchenmeister wheat flour T405
- 3/4 tsp. baking powder
- 100 g Sweet Nature brown cane sugar
- 100 g sugar
- 1 packet vanilla sugar
- 100 g white chocolate pieces
- 100 g dark chocolate pieces
- 100 g dried cranberries
- 60 g shredded coconut
- 115 g soft butter
- 2 eggs
Combine together the flour, baking powder and salt. Mix together the sugar and vanilla sugar. In a 1 L canning jar, layer the ingredients beginning with the flour mixture, then the brown sugar, sugar mixture, cranberries, chocolate pieces, and finishing with the shredded coconut.
Attach the following instructions to the jar
Preheat oven to 180°C. Pour the contents of the jar into a large bowl. Add 115 g soft butter and 2 eggs. Begin mixing the dough together with a wooden spoon and then finish mixing with your hands. Form balls and place on a lined baking sheet, with a space of ca. 4 cm between each cookie. Using a fork, lightly flatten the cookies and bake for 10-15 minutes. Allow cooling.