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 powder
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 (with baking powder / salt)
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