Saturday, 18 October 2014

Cranberry and White Chocolate Biscuits

Makes 12


This recipe for a crunchy cookie will quickly become a family favourite. You can substitute the cranberries for any dried fruit, but cranberries are lower in sugar than a lot of dried fruits and work really well together with white chocolate. 





What's in it?


85g unsalted butter
60g soft brown sugar
1/2 tsp vanilla bean paste
100g plain flour
30g rolled oats
50g dried cranberries (craisins)
60g white chocolate melts, roughly chopped

How do I make it?


1. Preheat oven to 180°C.

2. Melt butter, sugar and vanilla bean paste for 2mins / 60°C / speed 2.

3. Add all remaining ingredients and mix 10sec / reverse / speed 4.

4. Roll small spoonfuls of mixture into balls, place onto baking trays lined with baking paper and flatten slightly with a fork, leaving space between each one for spreading during baking. 

5. Bake approximately 18 minutes, or until golden brown.  Remove from oven and allow to cool slightly on trays until they have become more firm, then transfer to a wire rack to cool completely.  Store in an airtight container. 

4 ProPoints per cookie.

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