COOKIES - White Chocolate and Cranberry Cookies

By Aemelia

Ingredients

• 150 g Unsalted butter
• 150 g Plain flour
• 1/2 tsp Bicarbonate of soda
• 50 g Ground almonds
• 50 g Porridge oats
• 60 g Dried cranberries (I like to use apple juice infused cranberries)
• 70 g Light brown sugar (normal or muscovado)
• 30 g Caster sugar (normal or golden)
• 100 g White chocolate (chips, drops or a bar cut into chunks)
• 1 Egg yolk

Details

Adapted from recipes.dailymail.co.uk

Preparation

Step 1

Preheat the oven to 180C/gas 4. Melt the butter, and put into a cold mug or small bowl to allow to cool down. Sift the flour and the bicarbonate of soda into a mixing bowl. Add the ground almonds, oats, dried fruit, soft brown sugar, caster sugar and the chocolate and mix well. Stir the egg yolk into the melted butter, then pour into the dry ingredients and stir together. Don't worry if it seems dry - it will come together when you form into balls. With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays, either brushed with a little of the melted butter from the cup, or lined with baking parchment. Gently flatten the biscuits slightly and place in the preheated oven for 10 minutes or until golden. Allow to cool on the trays for a couple of minutes before transferring them to a wire rack to cook completely (but you may want to have one or two while still slightly warm if you can't wait!).