These little Cranberry and White Chocolate Chip Biscuits are sure to be a hit … soft, chewy and simply delicious! The cranberries add a really sweet flavour and compliment the white chocolate beautifully. These biscuits freeze well and make the perfect addition to school lunchboxes.
I buy the Ocean Spray Craisins for this recipe and you’ll find them in the baking aisle at the supermarket with other dried fruits. Enjoy!
Cranberry and White Chocolate Chip Biscuits …
Author: Mrs Organised
Ingredients …
- ¾ cup butter, room temperature
- ½ cup brown sugar, firmly packed
- ½ cup white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup dried cranberries
- ¾ cup white chocolate chips
Method …
- Line baking trays with baking paper and set aside until later. Preheat oven to 170 C.
- Using an electric mixer, cream together the butter, brown sugar and white sugar until light and fluffy.
- Add the egg and vanilla extract and mix with the electric mixer until just combined.
- Remove bowl from mixer, add plain flour, baking powder and salt and mix until just combined.
- Stir in the cranberries and white chocolate chips.
- Roughly roll balls of dough to approximately the same size as a Rum Ball and place on the prepared cookie trays. Gently flatten each biscuit just a little.
- Bake for approximately 11 – 12 minutes or until biscuits are lightly browned.
- Allow biscuits to cool for around 5 minutes on the trays and then transfer to cooling racks to cool completely. Biscuits are suitable to freeze.
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What beautiful looking biscuits. They remind me of the type of cookies my mother used to make and they’d be fresh out of the oven when I walked in the door from school. I love the combination of white chocolate and cranberries xx