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
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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