White Chocolate and Dried Cranberry Cookies

Makes 30–40

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


Step 1
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.

Step 2
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.

Step 3
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.


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