Cranberry and White Chocolate Cookies

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Preparation 45 min 24 portions

COOKIES FILLED WITH ICE-CREAM

Cranberry and white chocolate cookies make a treat that fulfills the sugar cravings of hardcore sweet tooth. These cookies are easy to bake, and they make lovely presents for your family and friends. The dough is easy to mold, and the cookie balls can be rolled with your fingers. Fresh cranberries and the sweet white chocolate is a match made in heaven.

You can also try filling your biscuits with ice cream: Take a scoop of ice cream, place it on top of the biscuit and press another biscuit on top of it. Ice-cream sandwiches are great for serving at a party and they are easy to make, as you can bake the biscuits in advance and fill them just before serving.

FROZEN COOKIE DOUGH MAKES PREPARATIONS EASIER

The cookie dough can also be frozen. For example, make a double serving of dough, roll it into balls and freeze the balls. To bake frozen biscuits, set the oven to 347 ℉ and let the balls to thaw as the oven warms up. The baking time for icy biscuit balls is slightly longer, about 15 minutes. Remember to watch the biscuits during baking to keep them soft in the middle.

Recipe and images: Maria Rentola, Sokerihuurrettu

Ingredients

CRANBERRY AND WHITE CHOCOLATE COOKIES

  • 175 g (6 oz.) butter (room-temperature)
  • 200 g (7 oz.) brown sugar
  • 150 g (5.2 oz) icing sugar
  • 4 dl (1 2/3 cups) wheat flour
  • 1 bag / 50 g Biokia’s dried organic cranberries
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • a touch of salt
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 145 g (5 oz.) white chocolate

Biokia products used in the recipe

Guide

CRANBERRY AND WHITE CHOCOLATE COOKIES

  1. Set the oven to 175 ℃/347F.
  2. Cut the butter into small pieces and let it soften to room temperature. You can also soften the butter in the microwave but be careful with it to avoid melting too much: place the pieces of butter in microwave-proof bowl and melt maximum 10 seconds at a time, stirring each time. Stop as soon as the butter has softened so that it could be used for buttering a bread.
  3. Add the brown butter, powder, and vanilla sugar to the soft butter and whisk with the electric mixer at full power to a frothy foam (about 5 minutes). If you are using a food processor, scrape the foam off from the edges.
  4. Separate the egg yolk into a glass. Add the yolk to the dough and stir gently, but do not beat anymore. Then add a whole egg and vanilla extract.
  5. Mix the wheat flour, corn starch, salt and baking soda together and add to the butter and sugar mixture in a few batches, stirring with a scraper.
  6. Crumble white chocolate and cranberries into small pieces and mix in the dough.
  7. Shape the dough into balls (Ø approx. 3 cm/1 inch) and bake for about 10 minutes. Don't bake the cookies too long so that they remain wonderfully soft in the middle.
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