We are kicking of our “Perfect Picnic Bakes” recipe series with a huge favourite in our family: Cranberry and white chocolate cookies. Perfect for sharing with your gang at your next picnic! Click on the link below for full video tutorial.
Cranberry and white chocolate cookies
These cookies are so easy to make and a perfect picnic bake. When purchasing dried cranberries look out for ones that have no added sugar. Try to get the ones that are sweetened with fruit juice. It's best if the cranberries have a nice tart flavour to contrast with the white chocolate. You can use chocolate chips or break a white chocolate bar into chunks. If you try this recipe leave a review on this webpage or tag us on social, we love to see your pics!The science bit!Sugars! We like our cookies chewy in the middle and a little crispy around the edges and that's why we use a combination of light brown sugar and granulated sugar. The brown sugar gives the lovely caramel flavour and colour and the granulated sugar gives the chewy texture.Flour - we use plain flour as we don't want the cookies to rise too much.Bic of soda - this is not used as a raising agent in this case. It's used to give a nice colour to the bake. Bic of soda is only used as a raising agent when used in conjunction with an acid.
- Stand mixer/Bowl and wooden spoon
- Baking trays
- Weighing scales
- 2 Baking trays with baking paper
- 200 g Plain flour
- 150 g Butter at room temp
- 120 g Dried cranberries
- 100 g White chocolate chips or chunks
- 90 g Granulated sugar
- 70 g Light brown sugar
- 1 medium Egg ( 50 g)
- 1 tsp Vanilla Extract
- 1 tsp Bic of soda
- Preheat the oven to 170 degrees
- Prepare the trays with baking paper
- Cream the butter and brown sugar together by gradually adding spoonfulls of sugar at a medium speed setting on your mixture. Do the same with the white sugar.
- Gradually add the egg and mix well at medium speed.
- Gradually add the flour on a slow speed setting.
- Add the white chocolate and cranberries and mix well on slow speed.
- Add in the vanilla extract and bic of soda and mix well on slow speed.
- Roll a ball of the mixture in the palm of your hand and place on the baking tray. Continue until you use up all the mixture. Make sure to leave plenty of spcae as the mixture will spread in the oven.
- Bake at 170 degrees for 10-12 minutes until a light golden brown colour. This mixture should make 12-13 large bakery style cookies.
Video tutorial - A full video tutorial is available in our instagram stories. If you try this recipe tag us in your stories @devotedtocakes we would love to see your pics. Loraine