White chocolate and cranberry cookies
My parents were having friends over for a late lunch last Saturday and asked if I wanted to join, which I of course did. Instead of bringing flowers, I decided to bake cookies.
I chose a recipe from my second Hummingbird Bakery cookbook, that I bought a few weeks back. I just love those cookbooks; all the recipes look so delicious. These cookies are so yummy, they are sweet and a little chewy, and the cranberries add a little sour to the chocolates sweet.
My parents and their friends really liked the cookies and my mum was still talking about them when she phoned me a few hours ago.
135g unsalted butter
80g caster sugar
80g cane sugar
1/2 teaspoon vanilla essence or 1 vanilla bean
190g plain flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon bicarb soda
100g dried cranberries
60g white chocolate
Preheat the oven to 170C and line a baking tray with baking paper
Using a mixer (or hand mixer) with the paddle attachment cream together the butter and both sugars
Add egg and the vanilla extract/ vanilla seeds from the pod.
In a separate bowl sift together the flour, salt, cinnamon and bicarb soda
Add half the flour mixture to the creamed mixture and mix thoroughly, add the remaining flour mixture and mix together until a dough forms.
Add cranberries and white chocolate and stir them in with a large spoon.
Using your hands, grab some dough (about 1 tablespoon sized) and roll into balls.
Place 16 to a baking tray, leaving about 7cm space between each so that they don’t touch – they will spread as they bake
Bake in the preheated oven for 15-20 minutes or until golden on top.
Leave on the baking tray for a few minutes to set before moving to a cooling rack.
I made 42 cookies from this batch.