Cranberry, Almond and White Chocolate Cookies
I seem to always use white chocolate in cookie recipes and it would be nice to use something else for a change, but it is needed here to balance out the sourness of the dried cranberries. I have to say that I am not a massive fan of cranberries but these cookies are pretty special.
This recipe makes 20 depending on how big you make the cookies.
6oz Butter (don’t bother softening)
3oz Caster Sugar
7oz Golden Caster Sugar
1 Whole Egg and 1 Egg Yolk (crack on a flat surface to avoid any rogue egg-shell)
1 ½ tsp Almond Extract (without doubt the nicest smelling substance on the planet)
1tsp Baking Powder
8oz Plain Flour
2oz Ground Almonds
6oz White Chocolate (cut into decent size chunks; too small and they get a bit lost)
6oz Dried Cranberries
Line a baking tray with grease-proof paper, using butter to stick the paper to the tray. Make sure the paper is thoroughly glued down.
Melt the 6oz of butter in a small pan on a medium heat and then allow to cool completely.
In a large mixing bowl, place both the normal caster and golden caster sugar and whisk in the cooled butter (a hand whisk does the job for once, but you can use an electric whisk). Beat in the egg and egg yolk with the whisk followed by the almond extract.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a separate bowl, mix the baking powder, salt, flour and ground almonds together. Sieve this mixture into the large mixing bowl and add the chopped chocolate and cranberries. Fold the flour mixture in until everything is combined but try not to over mix.
Use a tablespoon to collect a tablespoon’s worth of dough.
Dust your hands with flour and then shape the dough into a ball in the palm of your hands. Be quick! (sorry, but the longer you take, the warmer the ball gets in your hands and the more likely it is to stick to your hands). Flatten the ball and place it on the baking tray. Place a total of four balls onto the tray, evenly spread out and bake for 10mins.
Take the cookies out of the oven and allow to cool a bit on the tray. Use a fish slice to go around the edges of the cookies to lift them up a bit and then slide the cookie on to the fish slice to get it off the tray. Transfer to a wire cooling rack and allow to cool completely.
Get your next batch of cookies onto the same tray and go again.
Note the use of baking powder rather than bicarbonate of soda in this recipe (in comparison to the Orange and White Chocolate Cookies) due to the lack of acid in the cookie dough. Cookies are both simple and brilliant and have quickly become my favourite thing to bake so I doubt that this will be the last cookie recipe that appears on here.