The church biscuit: 36. Cranberry and white chocolate biscuits

Cranberry and white chocolate biscuits

Cranberry and white chocolate biscuits


This recipe is based on Ottolenghi’s recipe for cranberry and white chocolate cookies. His recipe calls for 80 grams of oat flakes and as I had none of these, I substituted 80 grams of ground almonds.


90 grams / 3 oz of flour
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
100 grams/3 and a half oz of butter at room temperature
1 teaspoon of vanilla extract
100 grams/ 3 and a half oz of brown sugar
20 grams/three quarters of an oz of caster sugar
80 grams/2 and three quarter oz  of ground almonds
75 grams / 2 and a half oz dried cranberries
60 grams / just over 2 oz  white chocolate chopped into chip size
1 beaten egg

Preheat the oven to 170 degrees C for a fan oven/190 degrees C for an oven without a fan/Gas Mark 5

Line 2-3 baking trays with baking parchment

Cream the butter with both sugars until light and creamy. Add the vanilla extract and the beaten egg, stirring until well mixed.

Now add the sifted dry ingredients beat well in. Lastly swirl in the dried cranberries and the chopped white chocolate.

Take spoonfuls of the mixture (a walnut sized ball)  and drop them on to a baking tray, keeping them well spaced apart because they spread out quite a lot. Bake them for about 10 minutes till nice and brown and let them cool on the tray a few minutes. Transfer to a wire rack to completely cool.

Makes 25-30 biscuits

Cranberry and white chocolate biscuits

Cranberry and white chocolate biscuits

These biscuits were crisp and very sweet. They may be a bit softer and more moist if made with oats as in the original Ottolenghi recipe, so I shall try it again substituting oats for ground almonds. The cranberries didn’t give a very distinctive taste and I wonder if sour cherries might be better.



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