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!
Ingredients
200g butter
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
Method
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)
