As homemade gifts go, these white chocolate & cranberry cookies will not disappoint!  Perfect for a teachers gift or as a token for a friend. Take a little time to artfully layer the festive ingredients, tie with a pretty ribbon & you are good to go. This is also a great recipe to use as a basis for any cookie so print it off and keep it to hand. The best part about these is that they have a lovely crunchy snap on the outside and are perfectly chewy towards the middle. Mary Berry would be proud.

 

What You’ll Need

80g plain flour
60g dried cranberries
30g porridge oats
½ teaspoon baking soda
1/3 teaspoon salt
60g white chocolate (chips or we broke up Green & Black squares)
60-70g crunched pecans
50g light brown sugar
50g caster sugar

Method (if preparing as a gift)

Layer the dry ingredients any way you prefer or follow this guide:

Half the flour
oats
the second half of flour
brown sugar
white sugar
cranberries
pecans and lastly the white chocolate.

 

Method (for the person receiving the gift)

They will need the following:

1 egg
85g softened butter
1 teaspoon vanilla essence

  1. Pre heat oven to 350F, 170 conventional, 160 fan
  2. Mix the softened butter, add the egg & vanilla essence until combined (can do this by hand).
  3. Add all the dry ingredients and mix with a wooden spoon until it comes together. It’s a squidgy sticky cookie mixture.
  4. Line a tray with parchment paper and divide mixture into even cookies. (A heaped teaspoon is a perfect cookie size)
  5. Be careful to give each cookie plenty of space as they spread in the oven. If necessary cook in separate batches.
  6. Bake for 8-10 mins or until golden brown (they will be a bit browner around the outside which is perfect).
  7. Makes approx 20 cookies

Click here for the our Basil Pesto in a jar gift recipe or the Red Onion Marmalade recipe.

If you are a Morello Life subscriber and would like the artwork for the jar lids just email us at pr@morello-life.com