Cranberry and White Chocolate Cookies

The dried cranberries give these golden and crumbly cookies a moreish slightly chewy texture and, of course, chunks of white chocolate and cranberry together create an irresistible combination.  I have tried to resist the temptation to sprinkle the cookies with demerara sugar just in case it was over gilding the lily, but just as a small extra treat please do so because the sugary crunch is sublime.

Ingredients:

225g block butter, soft

112g caster sugar

280g self raising flour

100g dried cranberries

90g white chocolate (I use Green & Black)

1 dsp. demerara sugar (optional)

Oven 180c, 160 fan

Method:

  • Coarsely chop the white chocolate; do not make it too fine because you want visible chunks in the biscuits.  Reserve to one side.

  • Whisk the butter and sugar together until light and fluffy

  • Turn y our whisk to its slowest speed and whisk in the flour until the mixture begins to resemble breadcrumbs

  • Using your hand or a spatula mix in the dried cranberries and the reserved white chocolate chunks

  • Using wet hands, form the dough into balls a little larger than a walnut and place on a lined baking sheet allowing space for the biscuits to spread. 

  • Use a wet fork to gently flatten the tops of the cookies.  They should be about 1 cm thick.  If you are adding the demerara sugar, lightly sprinkle it over each cookie.

  • Bake approximately 12 minutes, or until they are just beginning to turn golden at the edges

  • Allow to cool on the baking tray for a minute or two before transferring to a cooling rack.  The cookies will crisp up as they cool.

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