Cook 20 Minutes
- 100g White Chocolate Buttons ~ broken up
- 125g unsalted butter
- 125g Light Muscavado sugar
- 1 Large egg
- 1 tsp Vanilla Essence
- 150g Plain Flour
- 1/2 tsp Baking powder
- Pinch of salt
- 50g Dried Cranberries ( though you can use other dried fruits such as cherries )
- Pre-Heat the oven 180 oC / gas 4
- Put the butter, Sugar, egg, vanilla . flour, baking powder and salt into food processor, beat until well combined, stir in the chocolate pieces & cranberries.
- Line 2 baking trays with non stick baking parchment.
- take 1 heaped teaspoon of the mixture and place on the baking tray, using a 2nd spoon to push the mixture off and shape into a rough mound. Repeat with the rest of the mixture, spacing the mounds well apart to allow for spreading.
- Bake in the oven for about 15 mins until light golden brown. remove the trays from the oven, leave to cool for a minute, then carefully transfer the cookies to a wire rack and leave to cool completely.
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