A light treat to re-energise you mid morning or as a midnight snack, these cookies are easy and quick to make, perfect for anyone with a sweet tooth.
Heres what you'll need:
100g White Chocolate
125g Soft Butter
125g Light Muscovado Sugar
1 Large Free range Egg
1 Teaspoon Vanilla Essence
150g Plain Flour
1/2 Teaspoon Baking Powder
50g Dried Cranberries.
2 Baking trays lined with non-stick baking parchment.
First you'll want to heat the oven to 180C/350F/Gas 4.
After that mix the butter, sugar and egg in a bowl, either with an electric mixer or with a wooden spoon works just as good. Add in the flour vanilla and baking power and beat until thoroughly combined making, scraping down the bowl once or twice to be sure there are no lumps or chunks or unmixed butter.
Next you will need to chop up your chocolate into chunks or you can use chocolate chips to make it easier. Add the chocolate and cranberries to your mixture mixing well.
Use and ice-cream scoop to take a heap of the mixture and put it onto the prepared tray. Using an ice-cream scoop ensures all the cookies have to same amount of mixture and creates a perfect circle cookie. Repeat with the rest of the mixture, spacing the mounds well apart to allow for spreading.
Bake in the heated oven for about 15 minutes until a light golden brown. Remove the trays from the oven, remember they are cookies therefore they might be a bit wobbly but they will harden. Leave to cool for 5 minutes then carefully transfer onto a wire rack.
Enjoy them nice and warm or allow to cool completely and store in an airtight container. Eat within 4 days (Oh that sounds like such a challenge!) Or freeze for up to a month.
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