Cookie to Share – Cranberry & White Choc

  • 75g Whitworths Little Jewel Cranberries
  • 175g unsalted butter, softened
  • 200g demerara sugar
  • 1 egg
  • 1 egg yolk
  • 2tsp vanilla extract
  • 250g self raising flour
  • 2tsp baking powder
  • 75g white chocolate chunks

Ready… Steady… Bake…

  • Preheat your oven to 200⁰C/Fan 180⁰C/Gas Mark 6, then grease a 25cm non-stick, spring-form cake tin.
  • Cream the butter and the sugar in a large bowl then beat until light and fluffy.
  • Mix in the egg, egg yolk and vanilla extract.
  • Place the flour and baking powder into a bowl then fold in the butter mixture until thick but well mixed.
  • Fold in 50g cranberries and 50g white chocolate chunks.
  • Spoon the mixture into the tin then spread evenly over the base, then sprinkle over the remaining cranberries and chocolate chunks.
  • Place in the oven, on the middle shelf, and bake for 20-25 minutes until slightly golden and springy to touch.
  • Allow to cool then open the spring tin and gently place the cookie on a cooling rack. Slice then serve and enjoy!
Print recipe
  • 20 mins
  • 20-25 mins
  • Makes