Annabel Karmel’s Cranberry & White Chocolate Cookies

Annabel Karmel’s Cranberry & White Chocolate Cookies

225g Plain flour
¾tsp Bicarbonate of soda

½tsp Salt
40g Ground almonds
185g Soft brown sugar
75g Porridge oats
75g Dried cranberries
75g White chocolate
225g Butter
1 Egg, beaten


Melt the butter in a small pan. Stir this into the dry ingredients, together with the egg. Mix well then, using your hands, form the mixture into walnut-sized balls and arrange them on two large non-stick baking sheets.

Gently press down on the dough balls to flatten them slightly, leaving space between them to allow the biscuits to spread. Bake in the oven at 200c/180c fan for 12-15 minutes, then remove and allow to cool on a wire rack.

Recipe from  Annabel Karmel's Fun, Fast and Easy Children's Cookbook



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