The dough doesn't come together all that well, so you have to try your best to get it into log form. Luckily, after some time in the fridge, it hardens up nicely and manages to hold together.
Then you slice them up and pop them in the oven. They're quite pretty, aren't they?
And here's how they look after 12 minutes in a 350 oven. They spread out a bit, and the cranberries burst, causing some burning on the bottom. But overall they have a pretty delicate texture, and a nice flavour, if a little sweet.
Merry Christmas! And a special mention to the holiday elf who dropped off a much better selection of cookies to my house this week. Thanks, Ann!Cranberry and White Chocolate Cookies
From Jamie Magazine, Christmas 2010 edition
100g butter
85g icing sugar
1 vanilla pod, split and seeds scraped
100g self-raising flour
30g cornflour
4 tablespoons rolled oats
50g white chocolate, roughly chopped
50 g cranberries, fresh or rehydrated*
Beat the butter and icing until pale. Add the vanilla.
Combine the flour, cornflour and oats. Add to the butter.
Mix in the chocolate and berries.
The mixture will appear quite dry but all you need to do is mold it together into a large ball. Cover it in clingfilm. Shape the dough into a roll about an inch and a half wide. Keep in the fridge for at least one hour.
Preheat the oven to 180c/gas mark 4.
Take the dough out of the fridge and remove the clingfilm. Using a sharp knife, slice the dough into 1cm rounds. Place them on a baking tray lined with greaseproof paper and bake for 12-15 mins. They should be golden brown but soft to touch.
Transfer to a cooling rack and allow to cool and crisp a little before devouring!
*To rehydrate dried cranberries, soak them in a little hot water until they are soft.
100g butter
85g icing sugar
1 vanilla pod, split and seeds scraped
100g self-raising flour
30g cornflour
4 tablespoons rolled oats
50g white chocolate, roughly chopped
50 g cranberries, fresh or rehydrated*
Beat the butter and icing until pale. Add the vanilla.
Combine the flour, cornflour and oats. Add to the butter.
Mix in the chocolate and berries.
The mixture will appear quite dry but all you need to do is mold it together into a large ball. Cover it in clingfilm. Shape the dough into a roll about an inch and a half wide. Keep in the fridge for at least one hour.
Preheat the oven to 180c/gas mark 4.
Take the dough out of the fridge and remove the clingfilm. Using a sharp knife, slice the dough into 1cm rounds. Place them on a baking tray lined with greaseproof paper and bake for 12-15 mins. They should be golden brown but soft to touch.
Transfer to a cooling rack and allow to cool and crisp a little before devouring!
*To rehydrate dried cranberries, soak them in a little hot water until they are soft.
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