This classic White Chocolate and Cranberry Biscuits recipe couldn’t be easier to make! Made with simple ingredients and with under 15 minutes of prep time, this will become one of your favourite recipes in no time! Both regular and Thermomix instructions included.
I love the combination of White Chocolate and Cranberry (hello to this White Chocolate and Cranberry Muffin recipe and also these White Chocolate and Cranberry Hot Cross Buns!) and there is no better time to use these yummy ingredients than at Christmas. This recipe is based on my Chocolate Chip Biscuits, with a few simple alterations which I think make them taste a whole lot better!
You will love:
Quick to prepare – these biscuits can be ready for the oven in under 15 minutes.
Freezer friendly – bake ahead and pop into the freezer until needed.
Simple to make – you don’t need any fancy ingredients for this recipe.
Perfect homemade gift – your friends and family will love to receive these as an end of year gift!
Ingredients
Please note you will find the full list of ingredients and their quantities in the recipe card below.
To make this recipe, you will need:
- Butter – either salted or unsalted can be used
- Plain flour
- Baking powder
- Brown Sugar
- Desiccated coconut
- Vanilla Extract
- Eggs – we use 70 gram eggs for our recipes
- White Chocolate Chips
- Dried Cranberries
How to make White Chocolate and Cranberry Biscuits
Please note you will find the instructions for this recipe in the recipe card below.
Step 1. Combine the butter, brown sugar and vanilla extract until smooth and creamy.
Step 2. Add the eggs and mix well to combine.
Step 3. Add the flour, baking powder and coconut and mix to combine.
Step 4. Add the white chocolate chips and dried cranberries and stir through.
Step 5. Scoop up the mixture and roll into balls. Place onto prepared baking tray.
Step 6. Gently press down to slightly flatten each biscuit before putting into the oven and baking until golden.
Recipe Tips and Tricks
To ensure your mixture combines quickly, it’s important to use butter that has been bought to room temperature.
The baking time for these biscuits will vary between ovens due to the size and thickness of your biscuits.
You can use a block of white chocolate that has been roughly chopped OR white chocolate chips for this recipe.
If you are making these biscuits in a warmer climate and the dough is very soft, place the mixture into the fridge for half an hour before rolling into balls.
Frequently Asked Questions
I don’t rehydrate dried cranberries before using them in my baking. Unless specified in the recipe, there is no need to do this.
I regularly freeze dried cranberries and they defrost well. Store in a freezer safe container and use within two months.
More delicious and easy recipes:
- Cranberry and Brie Puff Pastry Star
- Broccoli Salad
- The Best Easy Christmas Biscuit Recipes
- Corn Relish Dip
- Snickers Chocolate Brownies
You can find more easy recipes in our books and ebooks – shop here.
White Chocolate and Cranberry Biscuits
Equipment
- 2 x Baking Trays
Ingredients
- 125 grams butter at room temperature
- 1 teaspoon vanilla extract
- 1 cup brown sugar 200 grams
- 2 eggs
- 2 cups plain flour 300 grams
- 1 teaspoon baking powder
- 1 cup desiccated cocont 85 grams
- 180 grams white chocolate one block roughly chopped
- ½ cup dried cranberries 60 grams
Instructions
- Preheat your oven to 190 degrees celsius (fan-forced)and line two trays with baking paper.
- Sift the flour and baking powder into a bowl and set aside until needed.
- Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy.
- Add the eggs one at a time and beat well between each addition.
- Add the sifted ingredients, coconut, chopped white chocolate, cranberries and mix to combine.
- Roll tablespoons of the mixture into balls and place on the baking trays, leaving approximately a 2cm gap between each cookie.
- Flatten each cookie slightly and place in the oven to bake for 10 – 12 minutes or until the cookies begin to brown.
- Remove from the oven and leave to cool on the trays for five minutes before carefully transferring to a wire rack to cool completely.
Thermomix Instructions
- Preheat your oven to 190 degrees celsius (fan-forced) and line two trays with baking paper.
- Place the butter, sugar and vanilla extract into your Thermomix bowl and mix for 20 seconds, speed 3. Scrape down the sides of your bowl and mix for a further 15 seconds, speed 4 or until light and creamy.
- Add the eggs and mix for 10 seconds, speed 5.
- Scrape down the sides of your Thermomix bowl and add the flour, baking powder and coconut and mix for 10 seconds, speed 5.
- Add the chopped white chocolate pieces and cranberries and use your spatula to stir through.
- Roll tablespoons of the mixture into balls and place on the baking trays, leaving approximately a 2cm gap between each cookie.
- Flatten each biscuit slightly and place in the oven to bake for 10 – 12 minutes or until they begin to brown.
- Remove from the oven and leave to cool on the trays for five minutes before carefully transferring to a wire rack to cool completely.
Notes
Nutrition
Ryan Gianos
Your cookies look delicious. Very nice close up photos as well. I am a huge fan of white chocolate, and it seems like a great marriage with cranberry. Will have to check it out for myself. Cheers and Happy Holidays!