White Chocolate and Cranberry Cookies

Makes approx. 20

Here is an easy cookie recipe that you can whip up in no time. They are also perfect to bake with children.  

I make the dough the night before I want to bake them but you can use it straight away. You could always swap the chocolate and cranberries for something else, but these are a bit of a winning combination.

Ingredients:

125g caster sugar

100g soft light brown sugar

125g butter, softened

1 tsp vanilla extract

1 large egg, beaten

225g self-raising flour 

100g white chocolate chips

85g dried cranberries 

Step 1: Cream together the two sugars and butter until pale in colour (a couple of minutes in an electric mixer should do it).

Step 2: Add the vanilla and egg. Beat again, this time slowly.

Step 3: Add the flour and beat until completely smooth. Fold in the chocolate and cranberries.

Step 4: Use a large piece of grease-proof paper and lie flat on your work surface. Place the dough onto the paper and then use the paper to roll into a fat sausage. Twist the ends to keep it tight and then place in the fridge to chill, until ready to use (alternatively, use immediately by leaving this stage out and simply putting spoonfuls of the mixture onto prepared baking trays). 

Step 5: Preheat your oven to 180c (fan). Line baking trays with baking parchment. 

Step 6: Cut slices of the prepared dough and place on the trays (it should make 20 cookies).  Leave space in between them as they will spread when cooking. 

Step 7: Bake for eight – 10 minutes.  They will still be soft when you remove them from the oven, but will set as they cool.  Allow to cool fully on a wire rack. 

Store in an airtight container.