White Chocolate and Cranberry Biscuits
These easy White Chocolate and Cranberry Biscuits, make a yummy snack or homemade gift idea, both regular and Thermomix instructions included.
Servings: 24 biscuits
Calories: 153kcal
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
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.
Nutrition
Serving: 0g | Calories: 153kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 39mg | Potassium: 78mg | Fiber: 1g | Sugar: 16g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg