Cranberry cookies with walnuts and white chocolate

  • Preparation time: 20 minutes plus chilling
  • Cooking time: 15 minutes
  • Total time: 35 minutes plus chilling
  • Makes:14


    100g unsalted butter, softened
    160g light brown soft sugar
    1 small egg
    1 tsp vanilla extract
    170g self-raising flour
    ½ tsp bicarbonate of soda
    ½ tsp sea salt
    100g white chocolate, roughly chopped
    100g walnut pieces, roughly chopped
    100g cranberries


    1. In a mixing bowl, beat the butter and sugar together with a wooden spoon until light and fl uffy. Beat in the egg and vanilla extract. Sift over the fl our and bicarbonate of soda and add the salt. Mix to form a dough. Stir through the white chocolate, nuts and cranberries to distribute evenly. Cover and chill for at least 1 hour.

    2. Preheat the oven to 180°C, gas mark 4. Line 2 large baking sheets with baking parchment and divide the dough into 14 golf-ball-sized rounds. Space out well and bake for 13-15 minutes, until pale golden. Leave to fi rm up on the tray for a few minutes, then transfer to wire racks to cool.

    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue

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