Tuesday, April 19, 2011


Slightly tart cranberries and sweet white chocolate make a great taste combination. If you like your cookies a bit soft and chewy, then take them out the oven as soon as they start to turn golden.

Makes 10-12 large cookies

135g unsalted butter

80g caster sugar

80g soft light brown sugar

1 egg

1/2 teaspoon vanilla essence

190g plain flour

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 teaspoon bicarbonate of soda

100g dried cranberries

60g white chocolate (I used a slab of dream chocolate)

1. Preheat the oven to 170'C, and line two baking sheets with baking parchment.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar, then break in the egg, add the vanila essence and mix well together

3. Sift together the flour, salt, cinnamon and bicarbonate of soda, then add to the creamed mixture in two batches, mixing throughly in the mixer or by hand until a dough forms. Lastly stir in the cranberries and chocolate chips.

4. Break off pieces of the dough (about 2 tablespoons in size), roll them into balls and place on the prepared baking sheets. Allow five or six cookies per tray, making sure to space them apart from each other as they will spread during cooking.

5. Place in the oven and bake for 15-20 minutes or until the cookies are light golden on top. leave on the sheets for about 10 minutes to cool and set before transferring to a wire rack.


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