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Cranberry and White Chocolate Cookies


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Ingredients

25 piece(s)

Cranberry and White Chocolate Cookies

  • 125 grams Butter, softened, room temp
  • 115 grams caster sugar
  • 80 grams brown sugar
  • 1 egg
  • 1 tsp Vanilla Bean Paste, or extract
  • 265 grams Self Raising Flour
  • pinch salt
  • 150 grams White Choc Chips
  • 120 grams dried cranberries
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Recipe's preparation

  1. Pre heat oven to 180 degrees, fan forced and line two trays with baking paper.

    Cream butter and sugars together for 1 min 30 secs/speed 3.5. Scrape down sides and repeat for 2 more times.

    It will be ‘combined’ within 30 seconds, but you want your mix pale and creamy and the time it takes will be determined by how soft your butter is.

    Add egg and vanilla bean paste/extract and mix for 30secs/speed 3. Scrape down sides.

    Add flour and salt and mix for 30secs/speed 3. Scrape down sides.

    Add choc bits and cranberries and mix for 30 secs/rev/speed 3. I struggled to get it all incorporated well here without chopping the cranberries up too much so I did a bit buy hand with the spatula in the bowl.

    Transfer mixture to a medium sized bowl and roll dessertspoons of mixture (making sure you get choc bits and berries in each spoonful) and place on trays, allowing room for spreading.

    Bake for 15-20 minutes or until lightly browned.

    Rest on tray for 5 minutes before transferring to a wire rack to cool completely.
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Tip

This recipe is from The Organised Housewife, I just converted it to a thermomix method.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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