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White chocolate & cranberry cookies

White chocolate & cranberry cookies

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White chocolate & cranberry cookies

Makes 14

Cooks In35 minutes plus chilling

DifficultySuper easy

Nutrition per serving
  • Calories 149 7%

  • Fat 7.4g 11%

  • Saturates 4.4g 22%

  • Sugars 8.2g 9%

  • Salt -g 0%

  • Protein 1.7g 3%

  • Carbs 18.4g 7%

Of an adult's reference intake


  • 100 g unsalted butter
  • 85 g icing sugar
  • 1 vanilla pod , or ½ teaspoon vanilla paste, optional
  • 100 g self-raising flour
  • 30 g cornflour
  • 4 tablespoons rolled oats
  • 50 g white chocolate , roughly chopped
  • 50 g cranberries , (fresh, defrosted or rehydrated)

Recipe From

Jamie Magazine

By Ginny Rolfe


  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.

    Preheat the oven to 180ºC/gas 4.

  3. 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.
  4. Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating.

Watch the video: Cranberry White Chocolate Chip Cookies Without Mixer


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