This classic Cranberry and White Chocolate Chunk Biscuits recipe couldn’t be easier to make! 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!
I like to use a block of white chocolate which has been roughly chopped for this recipe, as I really think the bigger pieces of white chocolate make this recipe a whole lot yummier (and a bit prettier too!), however you certainly can use white chocolate chips if you prefer.
Tips for making these Cranberry and White Chocolate Chunk Biscuits
- 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.
Cranberry and White Chocolate Chunk Biscuits
These easy Cranberry and White Chocolate Chunk Biscuits, make a yummy snack or homemade gift idea, both regular and Thermomix instructions included.
Ingredients
- 125 grams butter at room temperature
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 eggs
- 2 cups plain flour
- 1 tsp baking powder
- 1 cup desiccated cocont
- 180 grams white chocolate one block roughly chopped
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 190 degrees 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.
Notes
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.
Your baking time will vary depending on the size and thickness of your biscuits.
It's important to ensure your butter is at room temperature before starting this recipe.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Cranberry and White Chocolate Chunk Biscuits
These easy Thermomix Cranberry and White Chocolate Chunk Biscuits, make a yummy snack or homemade gift idea, both regular and Thermomix instructions included.
Ingredients
- 125 grams butter at room temperature
- 1 teaspoon vanilla extract
- 200 grams brown sugar
- 2 eggs
- 300 grams plain flour
- 1 tsp baking powder
- 85 grams desiccated cocont
- 180 grams white chocolate one block roughly chopped
- 60 grams dried cranberries
Instructions
- Preheat your oven to 190 degrees 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
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.
Your baking time will vary depending on the size and thickness of your biscuits.
It's important to ensure your butter is at room temperature before starting this recipe.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
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Ryan Gianos says
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!