Saturday 15 June 2013

Cranberry and white chocolate cookies (yes in June!)

After a week of no baking I've gone a little bit mad this weekend and have in fact 3 recipes to post! I know this one may seem odd as cranberry and white chocolate cookies are generally considered a festive treat but I have had a packet of dried cranberries in the cupboard since January now (I bought them when they were selling them off after Christmas) and thought it was high time they got used up plus I had a bit of a sweet tooth last night and these only take about half an hour to make. I think the other two recipes are more seasonal to June though so not to worry. This is a simple cookie dough mixture that you can add whatever you feel like to (peanut m&m's are one of our favourites) and the trick with these as with all good cookies is timing. You want to take them out before they get too brown so they are still soft and chewy in the middle so make sure you are around to keep an eye on them!































Ingredients
(makes 12-14 cookies)
190g plain flour
1 cup caster sugar, brown or white or half and half
110g butter, softened
1/2 tsp baking powder
1 egg, beaten
2 tsp vanilla extract
1/2 tsp cinnamon
150g dried cranberries
200g white chocolate, chopped into chunks

First things first, preheat your oven to 190°C and line 2 baking trays with greaseproof parchment then set aside.

Cream together the butter and sugar until they are fluffy. Now add the beaten egg and vanilla extract and mix well.

Sift in the flour, cinnamon and baking powder about a third at a time until fully combined - it should be quite a stiff mixture. Now add in the cranberries and chocolate chunks (or whatever you want to put in) and mix until they are evenly spread through the cookie dough.

Use a teaspoon to dollop the mixture on to the baking trays about 2 inches apart - you don't need to be tidy here or flatten them down as lumpy dollops usually make the best cookies.

Bake for 8-10 minutes, keeping your eye on them so they don't over cook - you want them to be just turning golden.

Leave to cool on the tray for 1 minute then transfer to a cooling rack to cool completely (if you can wait that long!). Delightful.






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