It’s cookie
time. The following batch was made just because there was a small portion of
white chocolate bar in my refrigerator. Like with around half of my initial
attempts, the first batch turned out to be a super flop. But thereafter the
next batch came out real soft yet crunchy!!
Ingredients
· 75 gms Unsalted
butter softened plus extra for greasing
· 75 g Caster
Sugar/superfine sugar
· 1 large egg
lightly beaten
· 175 gms plain
flour
· 125 gms white
chocolate, broken
· 125 gms
cranberry chopped (you can use cherry as well)
· A drop of
vanilla essence
Preheat oven to
325 ° F/ 160 ° F. Grease a cooking sheet.
In a large
bowl, beat together butter, sugar and vanilla essence using a hand mixer /
electric mixer until combined. Gradually beat the egg until light and fluffy.
With a metal
spoon, lightly fold in the flour, chocolate and cranberries. Put a tablespoon
full of mixture on the prepared cookie sheet and bake for 10- 12 minutes.
The cookie
should be soft under a crisp crust. Leave the cookies to cool on a wire rack.
Optional- Dust
with icing sugar.
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