I could not resist baking the Cranberry & White Chocolate Cookies from the my favourite Ottolenghi cookbook. This book has become my fail-safe turn to for any meal, be it a casual dinner party or afternoon tea. Every recipe of his is hidden with new surprises and unexpected twists, the following cookies being no exception. These were quick and easy, with most of the batch having already been scoffed down within a few hours, need I say more ♥
White chocolate and cranberry biscuits
taken from Ottolenghi the cookbook
Makes 25-30 biscuits
90g plain flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g unsalted butter, at room temperature
1 tsp vanilla essence
110g soft brown sugar
25g caster sugar
1 egg, lightly beaten
80g whole rolled oats
60g white chocolate chips
75g dried cranberries
1. Preheat the oven to 170 degrees Celsius. Sift together the flour, salt, baking powder and bicarbonate of soda and set aside.
2. Put the butter, vanilla and sugars in a large mixing bowl and beat with a wooden spoon until the mixture is lighter in colour and texture.
3. Gradually add the egg, making sure each addition is fully incorporated before adding more.
4. Add the flour mixture and the oats, then the chocolate and the cranberries. Do not continue mixing once the dry ingredients are blended in.
5. Chill the mixture slightly to help you shape the biscuits. Scoop out a bit of the mix with a spoon and use your hands to roll it into a ball, somewhere between the size of an olive and a walnut. Press the balls lightly on to baking trays lined with baking parchment. Make sure you space them about 6-7cm apart (they will spread more than you expect!)
6. Place in the oven and bake for about 10 minutes, until they are a good brown colour. Remove from the oven and allow to cool on the trays before serving.