Last Sunday I wasn’t in the mood to bake a whole cake, but I wanted to have something nice with my afternoon coffee, so I dug up this cookies recipe. I am calling these cookies Bine’s Cookies, because my friends call me Bine and I’ve baked them and Large White Chocolate-Cranberry-Orange-Almond Cookie is a bit of a mouthful. It’s much better to have a mouthful of the cookies: they are crisp and chewy, sweet and citrussy, all at the same time. And, as most of my recipes, you can adapt them: use milk or dark chocolate, hazelnuts or no nuts at all, dried apricots or raisins; vanilla, lemon or rum aroma – the choice is yours.
Preheat the oven to 170C, 150C if you have a fan oven.
For 18 large cookies you’ll need:
- 150g brown sugar
- 135g butter (unsalted or salted, but if using salted butter you’ll only need 1 pinch of salt later)
- 1 packet or 2 tablespoons of vanilla sugar
- 1 egg
- 190g flour
- 1 teaspoon baking powder
- 1 or 2 pinches of salt (see above)
- 100g white chocolate, broken into pieces (I put it in a little freezer bag and attacked it with a rolling pin)
- 50g dried cranberries
- 50g flaked almonds
- zest from 1 orange
Cream the butter , brown and vanilla sugar in a bowl with a hand mixer. Add the egg. Sieve the flour, baking powder and gradually add them to the mix. Fold in the chocolate, orange zest, cranberries and almonds. Line a baking tray with baking paper and use a tablespoon to measure the dough and put 6 heaps on the sheet. Leave enough space between them as they will expand quite a bit. Bake for 15-17 minutes and leave to cool on a rack.