• Pre-heat the oven to 180°c and line a baking tray with baking paper.

• Beat together the butter and sugars until pale and fluffy.

• Add the eggs, one at a time, beating well after each addition.

• Add the vanilla extract and mix through.

• Sift in the cake flour, bicarbonate of soda and salt and mix well.

• Lastly, fold in the macadamia nuts, white chocolate and cranberries.

• Place spoonfuls (I use approximately 2 tbsp worth of dough per cookie) of the mixture on the baking tray, spaced +- 5cm apart. Press down slightly to flatten the cookies.

• Place the cookies in the oven and bake for 15-20 minutes until golden brown and cooked through.

• Remove from the oven and transfer to a wire rack and allow to cool. Dust with icing sugar.

• The cookies will last for just more than a week if kept in a sealed container.