Friday, 21 December 2012

cranberry & white chocolate cookies

These cookies are synonymous with Christmas baking for me. I love the way the bright red cranberries look like tiny jewels dotted all over the cookies. This recipe makes an enormous batch, and I love that - they go a long way. There's always enough to share with your family, friends, and colleagues.
I baked a triple batch of these chewy cookies for a Christmas Craft Fair the other weekend. It turns out, a triple batch was way too much! The recipe uses condensed milk, which gives a wonderful flavour and I am sure it's the secret ingredient for the chewy, soft texture that I love in a cookie. Plus, they are brilliantly quick to make, which is always a bonus when a recipe is delicious and fast.
ingredients (yields approx. 30)
225g caster sugar
170g condensed milk
150g white chocolate chips or chunks
225g unsalted butter at room temperature
350g self raising flour
100g cranberries (or a few handfuls until you're happy with the distribution!)

1) Preheat oven to 180C / gas mark 4
2) Cream the butter, sugar and condensed milk together until well combined
3) Add the flour (no need to sieve) and stir to combine
4) Add chocolate chips and cranberries
5) Scoop large teaspoonfuls of dough onto a greased baking sheet, well spread out
6) Bake for 10 mins, or until just turning golden around the edges.
7) Remove from oven and leave to cool for a couple of minutes on the baking tray before transferring to a wire cooling rack.
7) Eat!



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