Jamie drizzling honey on top of a fig tart

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White Chocolate & Cranberry Cookies
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White chocolate & cranberry cookies

White Chocolate & Cranberry Cookies
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35 mins plus chilling
Super easy

makes 14

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

Salt

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Ginny Rolfe

Ingredients

100g unsalted butter

85g icing sugar

optional: 1 vanilla pod or ½ teaspoon vanilla paste

100g self-raising flour

30g cornflour

4 tablespoons rolled oats

50g white chocolate, roughly chopped

50g cranberries (fresh, defrosted or rehydrated)

Method

  1. Beat the butter and icing sugar till pale. Halve the vanilla pod lengthways (if using), scrape out the seeds and add to the butter.
  2. Combine the flour, cornflour and oats, then add to the butter. Mix in the chocolate and berries, then shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 1 hour.
  3. Preheat the oven to 180ºC/gas 4.
  4. Slice the dough into 1cm rounds, place on a baking tray lined with greaseproof paper and bake for 12 to 15 minutes, until light golden brown, but soft to the touch.
  5. Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating.

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