Cranberry and Chocolate Biscuits

125 g Unsalted butter
125 g Caster sugar
1 Egg
125 g Plain flour
60 g Self-raising flour
60 g Cocoa
1 c Craisins
1/2 c Chopped pecans

Pre-heat oven to 180deg.C. Grease biscuit trays or line with Glad Bake.

Cream butter and sugar until light and fluffy. Add egg and beat thoroughly. Sift together the flours and cocoa and fold into butter mixture with the craisins and pecans.

Drop small teaspoonsful of mixture on prepared trays and bake for about 15 minutes. Remove from oven and cool on wire racks. If desired, biscuits can be topped with chocolate icing.

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