Cranberry & White Chocolate Cookies


150g Unsalted Butter

150g Light Muscovado Sugar

Pinch of Salt

1 tsp Vanilla Extract

250g Plain Flour

100g White Chocolate (chopped)

100g Cranberries

For the Dip

200g White Chocolate (melted)


  1. Cream together the butter, sugar, salt and vanilla extract.

  2. Work in the flour to form a dough, fold in the cranberries and add the 100g of chopped up white chocolate.

  3. Halve the dough and roll into 5cm diameter cylinders on a floured surface.

  4. Wrap in clingfilm and chill in the fridge for at least 30mins.

  5. Preheat the oven to 180˚c and line a baking tray with grease-proof paper.

  6. Remove the dough from the clingfilm and cut into 1cm thick rounds.

  7. Place the rounds on the baking tray and bake for 15mins until golden. Transfer to a wire rack to cool.

  8. Once the cookies have cooled, melt the white chocolate over a bain maire or in the microwave. Dip about a 3rd of the cookie into the white chocolate and place on a wire rack to set.

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Cranberry and White Chocolate Cookies
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