Preheat the oven to 180˚C. In an electric mixer, using the paddle attachment, cream together the butter and sugar until pale and creamy. Add the egg and vanilla extract and beat again. Sift the flour, salt and bicarbonate of soda and add to the creamed mixture along with a teaspoon of Sweet Rub. Mix on the lowest setting until a dough forms. Add the cranberries, chocolate chips and almonds and mix briefly to gently combine the ingredients.
Form a ball, cover in cling film and allow to rest in the fridge for 30 minutes. Divide and roll the dough into golf ball sized pieces and place them onto lined baking trays, leaving enough space between them to spread. Gently flatten the tops of the balls slightly. Bake in a pre-heated oven for 20 minutes or until golden brown in colour.
Makes: 10 large cookies
