150g Unsalted Butter
150g Light Muscovado Sugar
Pinch of Salt
1 tsp Vanilla Extract
250g Plain Flour
100g White Chocolate (chopped)
For the Dip
200g White Chocolate (melted)
Cream together the butter, sugar, salt and vanilla extract.
Work in the flour to form a dough, fold in the cranberries and add the 100g of chopped up white chocolate.
Halve the dough and roll into 5cm diameter cylinders on a floured surface.
Wrap in clingfilm and chill in the fridge for at least 30mins.
Preheat the oven to 180˚c and line a baking tray with grease-proof paper.
Remove the dough from the clingfilm and cut into 1cm thick rounds.
Place the rounds on the baking tray and bake for 15mins until golden. Transfer to a wire rack to cool.
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.