White chocolate and cranberry cookies

Serves: 20

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 125g/4oz unsalted butter
• 125g/4oz light muscovado sugar
• 2 medium eggs, lightly beaten
• 2 teaspoon(s) vanilla extract
• 250g/9oz wholemeal self-raising fl our
• 200 gram(s) bar white chocolate, roughly chopped
• 12  pecan halves
• 75g/3oz dried cranberries
• 2  baking trays, lined with baking parchment

Method

1. Put butter, sugar, eggs, vanilla extract, flour and half of chocolate into a processor. Blend together till combined into a ball. Wrap in clingfilm and chill for 30mins (or more, if you prefer).
2. Preheat oven to gas mark 4/180?C (160?C in a fan oven). Roll mixture into 12 balls. Arrange, well-spaced, on baking trays. Flatten each one with heel of your hand then top each with a pecan half, cranberries and rest of chocolate.
3. Bake for 15mins till just firm. Leave on tray for 5mins to firm up slightly, and serve while warm. Or cool on a rack, then store in an airtight container.

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