Can we make some to take into school for the fair? – JD, 6
A delicious, slightly festive take on my chewy white chocolate cookies for you today. These have added dried cranberries and they are delicious, I promise. If you like, you could add mixed spice too.
This recipe makes 12 soft and chewy white chocolate and cranberry cookies.
- 130g butter, softened
- 60g golden syrup
- 160g caster sugar
- 1 medium egg
- 235g plain flour
- 1 tsp baking powder
- 100g white chocolate chips
- 50g dried cranberries, roughly chopped
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy
- Beat in the egg and the seeds from the vanilla pod until well combined
- Add the flour and the baking powder and mix well with a fork
- Stir in the white chocolate chips – you know have a sticky, light dough that’s just firm enough to roll pieces in your hands
- Divide into 12 equally sized balls (around 1.5-2 inches wide) and place 2 inches apart on a baking paper lined baking sheet, then press down slightly to create fat discs (they spread out more while cooking)
- Bake at 180C (160C fan assisted) for only 8 minutes until they just start to go golden at the edges – the idea is to get them out before they’re browned so that they stay chewy when cool.
- Allow to cool slightly (they firm up a little) and then put on a wire rack to cool
I like mine with a glass of ice cold milk or a mug of steaming hot tea, but they’re good enough to eat on their own. Let me know if you make them.