This was the first recipe I made from Ottolenghi the Cookbook and although these biscuits are nothing spectacular to look at, their texture and flavour are incomparable. They remind me of these salted white chocolate oatmeal cookies because the white chocolate turns crisp, lacy and caramelly when baked. They are amazingly good.
And these are definitely 'biscuits' as opposed to 'cookies'. For a more substantial white choc/cranberry cookie, please try these.
White chocolate and cranberry biscuitsmakes 25-30 biscuits
90g plain flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g unsalted butter, at room temperature
1 tsp vanilla essence
110g soft brown sugar
25g caster sugar
1 egg, lightly beaten
80g whole rolled oats
60g white chocolate chips or chopped white chocolate
75g dried cranberries
1. Preheat the oven to 170 deg Celsius. Line a baking tray or two with baking paper.
2. Sift together the flour, salt, baking powder and bicarbonate of soda and set aside.
3. Put the butter, vanilla and sugars in a large mixing bowl and beat until the mixture is light and fluffy.
4. Gradually add the egg, making sure each addition is fully incorporated before adding more.
5. Mix in the flour mixture and the oats, then the chocolate and the cranberries. Do not overmix: stop mixing when the dry ingredients are just incorporated.
6. Roll a teaspoon of the dough into a ball (about the size of a walnut). Put the balls onto the prepared trays and flatten the balls lightly. Leave about 5cm between them for spreading.
7. Place in the oven and bake for about 10 minutes, until they are light brown and crisp. Leave to cool on the tray before removing to a wire rack.
Store the biscuits in an airtight container for up to a week.
Recipe is from Ottolenghi The Cookbook
Ingredients, including the all-important white chocolate and dried cranberries.
The biscuits before and after baking
They will last a week in a locked, airtight container.
Or 5 minutes on a carelessly unguarded plate.