Sherry trifle cookies

Name: Sherry trifle cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12
Ingredients: 150 g unsalted butter; 175 g golden caster sugar; 3 tbsp cream sherry; 1 medium free range egg; 200 g plain flour; 6 tbsp custard powder; 1 tsp baking powder; ½ tsp bicarbonate of soda; ¾ tsp sea salt flakes; 75 g white chocolate, roughly chopped; 5 tbsp dried cranberries, roughly chopped; 30 g toasted flaked almonds

Waitrose Food editor Lucy Battersby's festive cookie has all the flavours of an old-school trifle, with a little help from a secret ingredient: custard powder. Studded with chunks of white chocolate, juicy cranberries and flaked almonds, we can't promise they'll last in long in the biscuit jar. Get baking with more of our Christmas baking recipes. Follow Lucy on Instagram.

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Vegetarian

Makes12
CourseDessert
Prepare35 mins
Cook15 mins
Total time50 mins
Pluschilling + cooling

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150g unsalted butter
175g golden caster sugar
3 tbsp cream sherry
1 medium free range egg
200g plain flour
6 tbsp custard powder
1 tsp baking powder
½ tsp bicarbonate of soda
¾ tsp sea salt flakes
75g white chocolate, roughly chopped
5 tbsp dried cranberries, roughly chopped
30g toasted flaked almonds

In a small pan, melt the butter over a medium-high heat, swirling occasionally, until it starts to turn golden and smells nutty. Tip into a large bowl and set aside to cool for about 20 minutes. Once cool, add the sugar and sherry and beat together with an electric hand mixer for about 2 minutes, until smooth. Beat in the egg for about 2 minutes, until evenly combined.
In a separate bowl, use a fork to whisk together the our, custard powder, baking powder, bicarb and salt, then fold into the butter mixture to create a dough. Fold in the chocolate, cranberries and half the nuts, until evenly distributed. Line a baking tray with baking parchment and scoop balls of cookie dough (roughly 65g each) onto the tray. Scatter over the remaining nuts, then chill for at least 2 hours (ideally overnight).
Preheat the oven to 180ºC/160ºC fan/gas 4. Line a second baking tray with baking parchment and arrange the balls between the trays, allowing space between each. Bake for 12-15 minutes, swapping the trays around halfway through, until just set and golden. Cool on the trays for 10 minutes, then transfer to a cooling rack.

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