What’s another year?: White chocolate and cranberry cookies

When I lived in Ireland, St. Patrick’s Day wasn’t that big a deal. The parade in Cork was always cold and rainy and the only memory I have of the day as a teenager was when everyone in my class was given 300 lines to write over the bank holiday weekend. Dismal.

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This means that St. Patrick’s Day in Belgium is surprisingly enjoyable. True, there are moments of stress during our festival (tents! generators! bouncy castle! water for tea! children EVERYWHERE!), but by the end of the day, when everything is winding down, but there is enough time to sit on the grass, drink a cider and soak up a drop of spring sunshine, it becomes almost blissful. Saying that, I don’t know who decided the Irish national day should be in March. If I was in charge, it would have been mid-July.

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An overly dramatic Saturday this year meant that my baking went a bit haywire. That’s the only reason I can come up with for forgetting to add flour to my chocolate and raspberry brownies. But these cookies did the job, as did the chocolate fudge cupcakes and white chocolate raspberry muffins. Now who cares if it rains, hails, snows or sleets for the rest of 2014?!

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White Chocolate and Cranberry Cookies

Ingredients

135g unsalted butter

80g caster sugar

80g soft light brown sugar

1 egg

1/2 tsp vanilla essence

190g plain flour

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 tsp bicarbonate of soda

100g dried cranberries

60g white chocolate, broken up into chunks

Method

Preheat the oven to 170 degree Celsius. Line two baking trays with baking paper.

Beat together the butter and both sugars until creamy, then break in the egg and add the vanilla essence. Mix well.

In another bowl, sift together the flour, salt, cinnamon and bicarb and then add to the butter/sugar mix in two batches. Mix well until a dough forms, then stir in the cranberries and white chocolate chunks.

Break off pieces of the dough, roll them into balls and place on the baking sheets, making sure to space them apart (around 7-8cm). These babies spread.

Place in the oven to bake for 15-20 minutes, until they are a light golden brown. Once out of the oven, allow them to cool before transferring them to a wire rack.

Pour yourself a glass of milk or a cup of tea. Job done.

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3 Comments Add yours

  1. martha says:

    Note to self: do not read Sylvia’s blog when already jonesing for something sweet…NYOM

    Like

    1. I know. They just work so well at this time of day.

      Like

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