Cranberry and White chocolate Biscuits. These White Chocolate Cranberry Cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray! These lil oaty biscuits from Ottolenghi & Helen Goh's new baking book, Sweet*, are akin to shortbread in their high butter content and short texture.
Mix in the white chocolate chips and cranberries.
Drop by heaping spoonfuls onto prepared cookie sheets.
Next add the rolled oats, dried cranberries and white chocolate chips.
You can have Cranberry and White chocolate Biscuits using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cranberry and White chocolate Biscuits
- Prepare 3/4 cup of - All-purpose flour.
- Prepare 1/4 cup of -Green gram/ Moong dal flour.
- Prepare 100 grams of -Butter.
- It's 1/2 cup of - Sugar (powdered).
- It's 1/4 cup of - Dried cranberry.
- It's 1/4 cup of - White chocolate chips.
Deliciously sweet, these tasty white chocolate and cranberry biscuits are perfect for tea and a catch up with friends. The combination of juicy If you don't like cranberries, dried cherries work equally well! These biscuits are fab enjoyed any time of the year, whether you want to make them specially. Cranberry & White Chocolate Biscuits recipe: Incredibly Yummy Biscuits!!!
Cranberry and White chocolate Biscuits instructions
- Mix All purpose flour and moong dal flour and keep it ready. Beat butter and sugar until fluffy and soft, either by using hand or food processor..
- Now add flour and mix until u gets uniform mass. Add in Pista and almonds and make a dough. Now take one cling film sheet and keep this dough over it, on a flat surface and make squarish or round log, maintain uniform shape and cover with wrapping. Keep it under refrigeration for an hour..
- Now take your baking tray and line with a butter paper.After one hour, remove this dough from the fridge and unwrap the Clingfilm cover, make slices of ½” thickness and arrange these pieces in a lined baking tray..
- Bake in a pre-heated oven at 170°C for 14 to 18 minutes. Cool this on a wire rack and store this in an airtight container..
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I I have made these cookies for the past two holiday seasons. I love the combination of cranberry and white chocolate. I like to put them in cookie tins to. Hi. this delicious scone/tea biscuit is melt in your mouth.
