Recipe home
White chocolate and cranberry cookies
Ingredients
125g/4oz unsalted butter
125g/4oz light muscovado sugar
2 medium eggs, lightly beaten
2tsp vanilla extract
250g/9oz wholemeal self-raising fl our
200g bar white chocolate, roughly chopped
12 pecan halves
75g/3oz dried cranberries
2 baking trays, lined with baking parchment
Surprise your friends with irresistible warm treats, straight from the oven
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Method
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).
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.
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.
Comments
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