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Cranberry, Almond And White Chocolate Cookies

Cranberry, Almond And White Chocolate Cookies

Yields1 Serving
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INGREDIENTS:
125g unsalted butter
150g light brown sugar
1 large free range egg
200g cake flour
½ tsp bicarbonate of soda
A pinch of salt
50g white chocolate chips
100g dried cranberries
50g whole raw almonds, roughly chopped
DIRECTIONS:

Preheat the oven to 180°C.

In an electric mixer, using the paddle attachment, cream together the butter and sugar until pale and creamy. Add the egg and vanilla extract and beat again. Sift the flour, salt and bicarbonate of soda and add to the creamed mixture along with a teaspoon of Sweet Rub. Mix on the lowest setting until a dough forms. Add the cranberries, chocolate chips and almonds and mix briefly to gently combine the ingredients.

Form a ball, cover in cling film and allow to rest in the fridge for 30 minutes. Divide and roll the dough into golf ball sized pieces and place them onto lined baking trays, leaving enough space between them to spread. Gently flatten the tops of the balls slightly. Bake in a pre-heated oven for 20 minutes or until golden brown in colour.

Makes: 10 large cookies


 

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Ingredients

INGREDIENTS:
 125g unsalted butter
 150g light brown sugar
 1 large free range egg
 200g cake flour
 ½ tsp bicarbonate of soda
 A pinch of salt
 50g white chocolate chips
 100g dried cranberries
 50g whole raw almonds, roughly chopped

Directions

DIRECTIONS:
1

Preheat the oven to 180°C.

In an electric mixer, using the paddle attachment, cream together the butter and sugar until pale and creamy. Add the egg and vanilla extract and beat again. Sift the flour, salt and bicarbonate of soda and add to the creamed mixture along with a teaspoon of Sweet Rub. Mix on the lowest setting until a dough forms. Add the cranberries, chocolate chips and almonds and mix briefly to gently combine the ingredients.

Form a ball, cover in cling film and allow to rest in the fridge for 30 minutes. Divide and roll the dough into golf ball sized pieces and place them onto lined baking trays, leaving enough space between them to spread. Gently flatten the tops of the balls slightly. Bake in a pre-heated oven for 20 minutes or until golden brown in colour.

Makes: 10 large cookies

Cranberry, Almond And White Chocolate Cookies