Couscous fruit cookies

Instructions

Preheat the oven to 170 ° C.
1 Spray a muffin tin with 12 cavities with nonstick spray.
2 Heat the brandy, oil and orange rind and juice in a small saucepan over medium heat.
3 Put the couscous in a small bowl and pour the hot brandy mixture over it. Cover with plastic wrap and let stand for about 10 minutes until the couscous has swollen. Open and stir with a fork.
4 Beat the eggs and sugar until light and fluffy with an electric mixer in a separate bowl.
5 Mix the egg mixture and the rest of the dry ingredients and cranberries.
6 Fill the muffin pans three quarters full with the mixture and bake for 15-20 minutes or until a skewer comes out clean.
7 Remove and cool slightly. Serve with scoops double thick cream.