White Chocolate and Cranberry Cookies
White Chocolate and Cranberry Cookies are the perfect balance of sweet and tart. The cranberries provide bright pops of flavor while the white chocolate adds rich sweetness and visual appeal.
Nutrition
Calories: 193kcalCarbohydrates: 25.5gProtein: 2.4gFat: 9.9gSaturated Fat: 6gSodium: 121mgSugar: 14.3g
Ingredients
- 100 g butter
- 100 g light muscavado sugar
- 50 g caster sugar
- 1 egg beaten
- 200 g plain flour I used Dove’s Farm Gluten-Free
- 1 tsp bicarbonate of soda
- Cinnamon
- Pinch of salt
- Vanilla Essence
- 30 g Dried Cranberries
- 50 g White Chocolate chopped
Instructions
- Preheat the oven to 190oC. Line two baking trays with greaseproof paper.
- In one bowl, put the flour, bicarbonate of soda, a sprinkle of cinnamon and the pinch of salt. Set to one side.
- Cream the butter and sugars together until smooth.
- Slowly add the beaten egg, mixing after each addition.
- Add a few drops of the vanilla essence and stir it in.
- Fold in the dry ingredients to get a dough. Then gently stir in the cranberries and chocolate pieces.
- A tablespoon of the dough is about the right amount; make sure there is lots of space between the portions on the baking trays as they spread while cooking.
- Bake for about 10 mins – they should spread and go golden.
- Remove from oven when still slightly squishy to the touch; they will harden on the outside whilst cooling but you will keep a nice soft and chewy centre. When they have cooled for about 5 mins on the trays, transfer to a wire rack to cool completely.
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