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White chocolate and cranberry cookies

  • 0:30 Prep
  • 0:17 Cook
  • Makes 32

Ingredients

  • 1 2/3 cups plain flour
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 cup brown sugar
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/2 cup NESTLÉ BAKERS' CHOICE White CHOC BITS
  • 150g butter, chopped
  • 1 egg, lightly beaten

Method

  • 1
    Sift flour and bicarbonate of soda into a bowl. Spoon mixture into jar. Layer with sugar, then coconut, dried cranberries and chocolate.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
  • 3
    Place butter in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until butter has melted. Set aside for 15 minutes to cool.
  • 4
    Pour ingredients from jar into a large bowl. Add butter and egg. Stir to combine. Roll level tablespoons of mixture into balls. Place on prepared trays, 5cm apart. Bake for 12 to 15 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Source: taste.com.au

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