Christmas wouldn't be complete without some white chocolate and cranberry cookies and it's no wonder why. They're delicious, addictive and even better with the incorporation of spices such as ginger and nutmeg. "Wow, I think that's got to be the best cookie I've ever had." That was just one reaction to these festive delights. Best of all, they're so so quick & easy to make and are best enjoyed once fully cooled. These cookies are sure to be a hit at your next Christmas party and so let's get on with the recipe.
Happy Baking!
The Chai Home 😋
INGREDIENTS
Approx 8 large servings or 16 small servings
300g of plain flour
100g of caster sugar
100g of demerara sugar
270g of white chocolate (broken into chunky pieces)
1 cup of cranberries
1x egg
130g of butter
1 tsp of bicarbonate of soda
2 tsp of vanilla extract
pinch of salt
2 tsp of ground ginger
2 tsp of ground nutmeg
METHOD
Preheat the oven to 190C (this is very important). Line a 30x20 cm baking tray.
In a large mixing bowl add the flour, bicarb, salt and chocolate and mix with a spoon or your hands well and set to one side.
Melt the butter in a small saucepan and then add both the sugars.
Mix together well until the sugars have completely dissolved into the melted butter and then remove from the heat.
Add the vanilla extract and the egg and whisk together by hand until everything is fully incorporated (you need to move fast on this bit or else the egg will start cooking).
Quickly add this to the dry ingredients and mix together well. We find it best to use a spoon and then finish it off with our hands.
Distribute all of the mixture evenly across a 30 x 20cm oven dish and bake on the top shelf for exactly 25 minutes.
Remove from the oven and allow to fully cool before slicing and eating so that the cookies completely firm up.
Serve and enjoy!
Merry Christmas!
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