Save to your scrapbook
Martha Collison's white chocolate & cranberry cookies in a jar
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 1 jar or 15 large cookies
FOR THE JAR
250g plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp Ndali Organic Vanilla Powder
125g light brown soft sugar
100g caster sugar
100g white chocolate chunks
100g dried cranberries
150g butter, softened
1 Waitrose British Blacktail Large Free Range egg
1 litre jar (I used an essential Waitrose Large Canister)
Labels eg Waitrose Christmas Merry & Bright Tags
1. Combine the flour, bicarbonate of soda, baking powder and vanilla powder in a small bowl, then pour into the bottom of a 1 litre glass or plastic jar with a lid. Layer the brown sugar, caster sugar, white chocolate chunks and dried cranberries into the jar, then seal the lid.
2. Prepare a label to tie on your jar with the finishing and baking instructions below.
3. To finish: beat together 150g softened butter and egg in a large bowl. Add the jar of cookie mix and stir until a thick dough forms. Cover with clingfilm and chill for at least 30 minutes.
4. Preheat the oven to 180°C, gas mark 4 and line two large baking sheets with baking parchment. Use an ice-cream scoop (or dessert spoon) to form 15 balls of dough and place onto the trays, leaving enough space for each to expand. Bake for 12-15 minutes, or until the mixture has spread out and browned around the edges. Remove from the oven (they will look undercooked in the centre) and allow to cool for at least 10 minutes before transferring onto a wire rack to cool completely.
Typical values per serving:
This recipe was first published in December 2017.