I love cookies. Slightly chewy, they’re a comforting snack. These are grown up cookies, better suited to a cup of tea and a girly gossip. Ginger, cranberry and white chocolate cookies.
Makes about 12 large cookies
- 50g white chocolate drops
- 30g crystallised ginger
- 20g dried cranberries
- 125g unsalted butter
- 75g granulated sugar
- 75g soft brown sugar
- 1 free range egg
- 2 tsps vanilla extract
- 150g plain flour
Preheat the oven to 190˚C/Gas Mark 5. Prepare two large baking sheets.
Heat the butter in a small saucepan gently until it has just melted. Put the two sorts of sugar in a mixing bowl. Pour the melted butter on top of the sugar and beat well with a wooden spoon.
Break the egg into the bowl and add the vanilla. Beat until the mixture is well blended.
Sift the flour, baking powder and salt into the mixing bowl, mix well. Add the ginger, cranberries and chocolate. The mixture should be a loose consistency.
Spoon heaped pudding spoons of the mixture on the baking sheets, leaving plenty of space between them, these cookies grow.
Bake for 8-10 minutes, until the cookies are turning golden brown. Leave the cookies to harden for a couple of minutes before transferring them to a wire cooling rack.
Enjoy now or store in an airtight tin for delayed gratification.