White Chocolate and Dried Cranberry Cookies
These are so yummy — and I feel that they are a tiny bit healthy too! They keep perfectly for 4 or 5 days, and they freeze too.
- 150 g (5 oz) butter
- 150 g (5 oz) plain flour
- 1⁄2 tsp bread soda
- 50 g (2 oz) ground almonds
- 50 g (2 oz) porridge oats
- 50 g (2 oz) dried cranberries, or raisins, sultanas, currants
- 50 g (2 oz) soft brown sugar and 50 g (2 oz) caster sugar OR 100g (4 oz) demerara sugar
- 100 g (4 oz) white chocolate, cut into chunks
- 1 large egg yolk, or 2 small ones
- Preheat the oven to 180˚C/350˚F/gas 4. Melt the butter, and allow to cool. Sieve the flour and the bread soda into a bowl. Add the ground almonds, oats, dried fruit, sugar, and the chocolate chips, and mix up.
- Mix the cool melted butter with the egg yolk, and pour into the dry ingredients, stirring to combine.
- With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays.
- Gently flatten the biscuits slightly, and place in the preheated oven for 8–10 minutes, or until golden.
- Allow to cool a little on the trays before transferring them to a wire rack.