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.


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


  • 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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