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.
Servings: 24 biscuits
- 125 grams butter at room temperature
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 eggs
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 cup desiccated cocont
- 180 grams white chocolate one block roughly chopped
- ½ cup dried cranberries
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.
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.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg