Recipe: Festive cranberry and white chocolate cookies

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.

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How I love the aroma of freshly ground coffee beans

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!

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This handy little grinder is efficient and stylish too

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

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Sweet, chewy and oh-so-satisfying

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.

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Coffee and cookies – a great combo at any time of the day

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

Recipe: Deliciously easy ginger biscuits

So this weekend I felt the need to do some baking. Let’s just say my baking skills could do with some improvement…I have produced a Victoria sponge that was about the thickness of a face cloth (a Victoria flannel perhaps??). Yes, I know, I need more practice.

Biscuits are an easier option than cakes though, there’s less to go wrong. So I decided to make some spicy gingery delights – perfect for a London autumn day. They have a mix of crystallised and stem ginger in them for a real fresh gingery bite. And I ended up using a mix of plain and self raising flour as that was what I had left in the cupboard. I think it made them a little lighter. I also added a healthy helping of spice mix for an extra burst of warmth and flavour. Yummy!

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Satisfying ginger biscuits on an autumn day

Makes 24

250g butter

1 cup sugar

2 tsps bicarbonate of soda

2 eggs

3 cups plain flour

1 cup self raising flour

2 tsps ground mixed spice

2 tbps stem ginger, chopped into small pieces

1 tbsp crystallised ginger, chopped into small pieces

Preheat the oven to 180C/Gas mark 4

Beat the butter and sugar together using a hand mixer.

Add the eggs and bicarbonate, dissolved in a bit of water.

Add the flour and mixed spice and mix together with the hand mixer.

Add the chopped ginger and stir through.

Make into little balls and spread out on a baking sheet on an oven tray.

Cook for 25 minutes, until nicely browned.

Oh and here’s another picture of my sweet delights…on my beautiful new olive-wood board that I bought recently in Italy. Tuscan blogs coming soon – watch this space.

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I love my new olive-wood board from San Gimingano