Preheat oven to 180°C/350°F/Gas 4. Lightly grease two baking trays.
Put the butter, muscovado sugar and caster sugar into a bowl and beat until mixture is smooth.
Add the egg and beat again.
Finally stir in the flour, bread soda, cranberries and chocolate chips and mix to combine.
Shape spoonfuls of mixture into cookies and place on the baking tray, leaving space between each to allow for spreading.
Bake for 25 minutes until they begin to turn golden brown. Cool for 2 - 3 minutes on the baking tray, then, transfer to a wire tray to cool completely.
As soon as cold, transfer to an airtight container to store. Enjoy!
Behind Every Bake
Cranberry & White Chocolate Cookies
CATEGORY: Cookies
COOK TIME: 25 mins
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What you need:
190g Odlums Cream Plain Flour
115g Butter, softened
110g Shamrock Light Muscovado Sugar
100g Shamrock Golden Caster Sugar
1 Egg
½ teaspoon Odlums Bread Soda
120g Dried Cranberries
140g White Chocolate Chips
How to:
Preheat oven to 180°C/350°F/Gas 4. Lightly grease two baking trays.
Put the butter, muscovado sugar and caster sugar into a bowl and beat until mixture is smooth.
Add the egg and beat again.
Finally stir in the flour, bread soda, cranberries and chocolate chips and mix to combine.
Shape spoonfuls of mixture into cookies and place on the baking tray, leaving space between each to allow for spreading.
Bake for 25 minutes until they begin to turn golden brown. Cool for 2 - 3 minutes on the baking tray, then, transfer to a wire tray to cool completely.
As soon as cold, transfer to an airtight container to store. Enjoy!
