White Chocolate and Cranberry Cookies
Ingredients
- 30 g Caster sugar (normal or golden)
- 100 g White chocolate (chips, drops or a bar cut into chunks)
- 150 g Unsalted butter
- 150 g Plain flour
- ½ tsp Bicarbonate of soda
- 50 g Ground almonds
- 50 g Porridge oats
- 60 g Dried cranberries (I like to use apple juice infused cranberries)
- 70 g Light brown sugar (normal or muscovado)
- 1 Egg yolk
Accompaniment
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Description
Simply delicious! One of our favourite cookies. Also, another recipe that uses egg yolk, rather than a whole egg, so treat yourself after making meringues etc.
Method
-
1
Preheat the oven to 180 degrees C.
Melt the butter, and put into a small jug or bowl to cool a little.
Sift the flour and the bicarbonate of soda into a mixing bowl.
Add the ground almonds, oats, dried fruit, soft brown sugar, caster sugar and the chocolate and mix well.
Stir the egg yolk into the melted butter, then pour into the dry ingredients and stir together. Don't worry if it seems dry - it will come together when you form into balls.
With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays, either brushed with a little of the melted butter from the cup, or lined with baking parchment.
Gently flatten the biscuits slightly and place in the preheated oven for 10-12 minutes or until golden.
Leave to cool on the trays for a couple of minutes before transferring them to a wire rack to cook completely (but you may want to have one or two while still slightly warm if you can't wait!).
Chef's Tips
I have also used raisins and they work well (both on their own, and 50/50 with cranberries). I have not yet tried sultanas, dried cherries or dried blueberries but am sure they would be great too.
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