White chocolate and cranberry cookies are delicious; we have recently been baking lots of cakes but wanted to try something else that still had a Christmas twist. This recipe was originally Tanya Burr’s recipe but we have tweaked it a bit to make these white chocolate and cranberry cookies.
These cookies went down a treat when we took them into work for our colleagues to enjoy!
We would suggest eating these cookies warm even once they have cooled down, whack them in the microwave for 20 seconds and enjoy with a cup of tea or coffee.
As always let us know what you think, tweet us a photo or tag us in your Instagram’s. You can find us at @threebrits. Happy baking!
300g caster sugar
1 large egg
300g self- raining flour
A little dash of milk
2 large bars of white chocolate (we used milky bar)
100g dried cranberries
Pre heat your oven to 180oc
Cream together the butter and sugar until it is light and fluff
Add your egg to the mixture
Stir in the flour
Add a dash of milk
Break up your chocolate and cranberries and add it to the mixture
Line two trays with baking paper
Place 6 small balls of mixture on each of your trays but make sure you separate them as the mixture will spread when cooked.
Place the cookies in the oven for 12 minutes (they will look slightly raw when you take them out but they will continue to cook on the try whilst cooling)
We are definitely getting into the spirit of Halloween this year and we cannot get enough of Halloween cooking. These are the worlds gooiest brownies and you will want to eat the whole lot!
They are lots of fun to make and not too difficult, enjoy the recipe below and let us know how you get on!
350g/12oz dark chocolate
250g/9oz unsalted butter, chopped into squares
3 large eggs
250g/9oz dark muscavado sugar
85g.3oz plain flour
1tsp baking powder
400g white chocolate
1 bag large marshmallows
small chocolate decorative balls
1) Preheat the oven to 150ºc. Butter a tray bake tin and line with grease proof paper.
2) Melt the chocolate and butter together, over a pan of simmering water. Stir well and cool.
3) Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture then sift in the flour and baking powder and gently stir until smooth.
4) Pour into the tray bake tin and bake for 25-35 minutes or until just firm to touch. There should be moist/gooey crumbs on the skewer when inserted. Do NOT be tempted to overcook!
5) Once cooled, melt all the white chocolate over a low heat. Dip the marshmallows into the white chocolate and then place 2 chocolate balls on the mallows as the ghosts eyes.
6) Cut the brownies into squares and pour the remaining melted chocolate over each brownie to make the puddle. Put a marshmallow ghost on each brownie. Leave to set and enjoy – HAPPY HALLOWEEN!