Oh, hello December….. I’ve been expecting you!! I flipping love Christmas and the whole build up throughout the month. It’s also Wee Food Adventurer’s birthday just before Christmas (cue Angry Birds and Hot Wheels aplenty) so there’s lots to look forward to.
For me, there’s nothing I love more than Christmas baking and as you can tell I didn’t hang about too far into the month to get cracking! It was a pretty perfect yesterday as I baked. I’d decorated the house, it was snowing outside and I had a Christmas film on the telly.
I love the texture of these biscuits, not too crumbly, not too firm and the perfect amount of sweetness…. Oh, and Cranberries for the Christmas touch. Just check out the dough for Pete’s sake! If the dough looks good, you just know the cookies are going to taste awesome!!!
Cranberry & White Chocolate Cookies
INGREDIENTS (makes around 20 cookies)
250g Plain Flour
120g softened Unsalted Butter
70g Caster Sugar
1 large Egg
100g Dried Cranberries
100g White Chocolate, roughly chopped (I used Valrhona which had raspberry chips through it)
1. Place 120g Unsalted Butter and 70g Caster Sugar into your food mixer and cream together for 5 minutes.
2. Now add in the Egg and mix before adding 250g Plain Flour and turn the mixer back on until the dough starts to come together.
3. Finally, add in the White Chocolate and Cranberries (I put the cranberries in whole but feel free to chop roughly before adding). Once combined, stopped mixing.
4. Form your dough into a large flat circle and wrap in cling film before popping into the fridge for an hour.
5. Preheat your oven to 180C / 160C Fan / 350F / Gas 4 and lightly dust your worktop with some Cornflour (this doesn’t dry out your dough like plain flour can). Roll out your dough to around 3mm (the thickness of a pound coin) before using the cutter of your choice to cut out your cookies. Place on a greaseproof lined baking tray (you’ll probably need a couple of trays).
6. Place your trays into the oven for around 12 minutes until the cookies are starting to turn golden. Remove from the oven and transfer the cookies to a cooling rack until cooled completely.
Melanie, Food Adventurer