White chocolate and cranberry cookies

Cooks in 15 minutes

You will need

  • Large mixing bowl
  • Large baking sheet x 2
  • Wire whisk
  • Baking paper
  • Clingfilm


Serves 15
  • 250g plain flour
  • 185g unsalted butter, room temperature
  • 100g icing sugar
  • 50g ground almonds
  • 65g white chocolate drops
  • 65g dried cranberry
  • 1 tsp of vanilla extract

Preparation Method

45 minutes
  1. Whisk the butter with icing sugar until becomes pale and smooth. Add vanilla extract and mix well.
  2. Combine flour, ground almonds and add to the butter.
  3. Mix in chocolate drops and dried cranberries.
  4. Dust a clean work surface with little flour and shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 2 hours. You can also freeze the dough and use it when you needed.
  5. Preheat the oven to 180˚C/Gas mark 4. Lay two baking sheets with baking paper.
  6. Cut the dough into 1cm slices and place on a baking sheet. Bake for 13-15 minutes until golden brown.
  7. Remove from the oven and carefully transfer cookies onto wire rack to cool completely.

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