Chorizo and chickpea soup

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.

The ingredients; 

135g unsalted butter

80g caster sugar

80g cane sugar

1 egg

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.


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Chorizo and chickpea soup