White Chocolate & Cranberry Cookies

Posted on January 21, 2011

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Mmmm… warm cookies, oozing with white chocolate! Just want you need on a miserable January day.

However, it has to be said, that sometimes the thought of mixing and messing-up the kitchen can put us off the effort required in the first place.

This recipe is great though (adapted from Jamie Oliver), as you can make extra and freeze batches of the dough. Therefore, you’ll have cookies on standby for whenever you need them. You can either slice off a few rounds straight from the freezer and add an extra 3-5 minutes cooking time, or take the dough out to defrost for 6-8 hours before you need it and cook as per the instructions below.

The cranberries in the dough add a nice tartness to the otherwise sweet taste of these cookies. I tend to make them quite small so I’m left always wanting more, rather than feeling like I’ve overdosed on sugar! If cranberries aren’t your thing you can easily substitute with an alternative fruit (e.g. sultanas or raspberries) or perhaps nuts (I think chopped Macadamia nutswould be a lovely addition).

White Chocolate & Cranberry Cookies

100g butter, 85g icing sugar, 1/2 tsp vanilla essence, 100g self-raising flour, 30g cornflour, 4 tbsp rolled oats, 50g white chocolate (roughly chopped), 50g fresh cranberries

Beat butter and icing sugar until pale, add vanilla, flour, cornflour and oats. Stir through chocolate and cranberries. Roll dough into a log, wrap in clingfilm and chill for 1 hr. Preheat oven to 180C/GM4. Slice dough into 1cm thick rounds, place on baking tray lined with parchment and back for 12-15 minutes until golden. Allow to cool and crisp for 10 minutes before eating.

Enjoy,

Helen x

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