In a mixer with the paddle attachment, beat the butter and caster sugar on medium-high speed for 3-5 minutes, until it turns light and fluffy. Then add in the gula melaka, egg, and vanilla extract, and mix briefly until well-combined.

Add in the dry ingredients to the butter and egg mixture, and mix on low speed for 10-15 seconds, until no clumps of dry flour remains. Then, add in the haw flakes and dried cranberries and mix briefly for 10-15 seconds until they are well-distributed into the cookie dough.

Put the cookie dough into the fridge to firm up for at least 2 hours, or overnight. This will allow the flavours to really meld and will result in a (marginally) more flavourful cookie.

When you’re ready to bake, heat your oven to 180°C. Then, scoop out your cookie dough into 50g balls and place it onto a lined baking tray (or a silicon mat), making sure to space them out well. (I usually have them 3 inches apart from each other, giving me 5-6 cookies per tray.) Put the cookie balls into the freezer for 10 minutes to firm up a little, and then pop it directly into the oven. Bake the cookies for 18-20 minutes, rotating the tray halfway through.

When the cookies are done, remove the tray from the oven and let it cool for 5 minutes, before transferring the cookies onto a wire rack to cool down further.

Have them as a sweet treat, or as an antidote to your bowel problems! 😂