Cranberry and White Chocolate Biscuits
We love these biscuits in our house! There is something so yummy about the combination of white chocolate and cranberry….yummy! I often bake these for cake stalls or make them as gifts. This recipe is reduced in sugar but still tastes great! The cranberries add their own sweetness and a chewy texture.
There is chocolate in here too, if you would rather make these healthier (for the lunch box or other reasons) then substitute with desiccated coconut! (See hints below!)
125g soft butter
1/2 cup caster sugar
1 teaspoon vanilla essence
2 cups Self Raising Flour
1/2 cup white chocolate chips or melts (substitute with desiccated coconut if you prefer)
3/4 cup dried cranberries
1. Preheat oven to 170 C
2. In a mixer or with an electric mixer beat the butter, sugar and vanilla
3. Beat in the egg
4. Gently mix in the flour, cranberries and white chocolate.
5. Make level tablespoon sized balls of mixture and place onto a lined tray. (I use my measuring scoop and then a fork to flatten them) Allow a little room for them to rise. Makes approx 28 biscuits
6. Bake for 15 to 18 mins or until just starting to brown. Don’t over bake or they will be too dry.
These freeze very well!
If you want to make Cranberry Coconut biscuits:
Substitute choc for 1/2 cup desiccated coconut. Use less flour, 1 and 1/2 cups will ensure the biscuits are not too dry.
My kids prefer the cranberries chopped up roughly! I guess it spreads them out too!