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White chocolate & cranberry cookies
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Total Time:
35 minutes
Ingredients:
  • 100 g unsalted butter
  • 85 g icing sugar
  • 1 vanilla pod or ½ teaspoon vanilla paste, optional
  • 100 g self-raising flour
  • 30 g cornflour
  • 4 tablespoons rolled oats
  • 50 g white chocolate roughly chopped
  • 50 g cranberries (fresh, defrosted or rehydrated)
Instructions:
  • Cream the butter and icing sugar until light. Split the vanilla pod in half (if using), scrape out the seeds, and mix into the butter. Combine the flour, cornflour, and oats, then incorporate into the butter mixture. Fold in the chocolate and berries, then shape the dough into a log. Wrap in plastic wrap and chill for at least 1 hour. Preheat oven to 180ºC/gas 4. Slice the dough into 1cm rounds, place on a baking tray lined with parchment paper, and bake for 12 to 15 minutes until lightly golden but still soft. Transfer the cookies to a wire rack to cool and slightly crisp before enjoying.

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