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Cranberry cookies with walnuts and white chocolate
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100g unsalted butter, softened
160g light brown soft sugar
1 small egg
1 tsp vanilla extract
170g self-raising flour
½ tsp bicarbonate of soda
½ tsp sea salt
100g white chocolate, roughly chopped
100g walnut pieces, roughly chopped
1. In a mixing bowl, beat the butter and sugar together with a wooden spoon until light and fl uffy. Beat in the egg and vanilla extract. Sift over the fl our and bicarbonate of soda and add the salt. Mix to form a dough. Stir through the white chocolate, nuts and cranberries to distribute evenly. Cover and chill for at least 1 hour.
2. Preheat the oven to 180°C, gas mark 4. Line 2 large baking sheets with baking parchment and divide the dough into 14 golf-ball-sized rounds. Space out well and bake for 13-15 minutes, until pale golden. Leave to fi rm up on the tray for a few minutes, then transfer to wire racks to cool.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per cookie 990kJ
This recipe was first published in December 2017.
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