Wednesday, 14 December 2016

On the second day of Christmas, I made White Chocolate and Cranberry Biscuits

Hello Dear Reader,



I have made these biscuits a few time before, usually at this time of year, they are just gorgeous, Light and crunchy with lots of interesting texture in each mouthful. They are not too sweet either as the tart cranberries balance out the sugars and the white chocolate nibs. They also look lovely in a glass jar with Christmas ribbon tied around them to give as a gift for Christmas. 

These are another of Nigella's recipes (can you see a theme here), I do love her, completely and utterly. I went to see her when she was in Brisbane earlier this year, she was just beautiful. All that I expected and more. I have also seen a very similar recipe to this one over at "My Abundant Life" Wendy calls them "Cranberry Hooty Creek Biscuits" such a fun name. 
Ingredients for White Chocolate and Cranberry Biscuits, clockwise from top right
75 grams rolled oats, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 150 gram white
 chocolate nibs, 50 grams pecans, roughly chopped, 125 gram soft butter, 75 gram brown sugar, 
100 gram castor sugar, 1 teaspoon vanilla extract and 150 gram plain flour


Preheat oven to 180C and line two big baking trays with silicon baking paper
In a stand mixer, beat together the Butter and both types of Sugar until creamy
Then beat in the Egg and Vanilla Extract
Until light and fluffy
Measure the Flour, Baking Powder, Salt and Oats into a bowl
And whisk to mix together
Beat in the Flour, Baking Powder, Salt and Oats mixture, using the stand mixer


Then fold in the Cranberries, Pecans and Chocolate Chips.

Roll tablespoons of dough into balls with your hands and place them on the prepared trays. Squish the dough balls down with flat fingers and bake for 15 to 18 minutes at 150 C


Just watch them disappear, they won't make it to Christmas!

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