The festive season gives me an excuse to do more baking. It’s not something I’ve done that much of in my life so it’s taken me a while to realise how amazingly satisfying it is. You mix a load of dry stuff, add wet stuff to make it stick together, put it in the oven and somewhat miraculously you’ve created something totally delicious to eat. Well, it doesn’t always work quite like that – I have had some total disasters, like the cake I produced that was the thickness of a frisbee (almost)!
Today’s recipe, though, couldn’t be simpler or the results more yummy. I decided to make these cranberry and white chocolate cookies as the perfect partner to a lovely, satisfying cup of ground coffee. For me the key to making coffee at home is using coffee beans, it results in a way more flavourful drink and the aromas while you’re grinding make the kitchen smell delightful.
For this, of course, you will need a grinder. I love this one from Judge Cookware. It has a stylish stainless steel finish and what’s called a ceramic burr mechanism which means the beans are ground rather than cut up which retains maximum flavour. Very important!
And here’s the recipe….
CRANBERRY AND WHITE CHOCOLATE COOKIES
Half a cup of butter, softened
Half a cup of brown sugar
Half a cup of white sugar
1 egg, beaten
1 tbsp sherry
One and a half cups of self-raising flour
Half a teaspoon of baking powder
1 cup of white chocolate chips
1 cup of dried cranberries
Heat the oven to 190C.
Mix together the butter, brown sugar and white sugar until smooth.
Add the beaten egg and sherry to the mix.
Stir the flour and baking powder together and add to the mix. Combine well together.
Mix in the white chocolate chips and cranberries.
Line a baking tray with tin foil. Mould the cookie mixture into small balls and place on the tray, flattening with your hand. Make sure to leave some space between the cookies as they will expand as they cook. You can make them as big or small as you like.
Bake for about 15 minutes, keeping a close eye on them to ensure they don’t burn. It’s nice if they stay a bit moist and chewy.
Remove from the oven and leave to cool for about 10 minutes before moving them from the baking tray.
Serve with a cup of piping hot freshly made coffee. This little glass cafetiere from Judge Cookware is scratch resistant, dribble free and looks really cute. It officially serves up three cups – but I guess that all depends on the size of your cups. I’m quite partial to a large coffee hit.
Do you have a favourite cookie or biscuit recipe? Or a secret to making the best coffee at home? Do get in touch, I’d love to hear from you.
Find out more about Judge’s great range of coffee and teaware at judgecookware.co.uk