White Chocolate & Cranberry Shortbread Cookies
Cookies at Christmas are good but have you ever had caramelised white chocolate and cranberry Christmas cookies? If I’m baking over Christmas this year (I will be), this is what I’ll be making, on repeat. Super easy for entertaining and perfect for thoughtful gifting. I have all the ingredients delivered from my local @woolworths_au almost every time, making the effort involved even less.
Ingredients
- 250g salted butter, softened (or 250g unsalted butter + ½ tsp kocher salt)
- 100g caster sugar
- 60g light brown sugar
- 1 tsp vanilla extract
- 240g plain flour
- 100g rolled oats
- 120g roughly chopped white chocolate
- 80g dried cranberries
Method
- In a stand mixer with the paddle attachment (or using an electric hand beater), cream butter, sugars and vanilla extract until very pale and fluffy.
- Add flour and beat on low until just combined.
- Add rolled oats, white chocolate and cranberries and beat on low until just combined.
- Remove bowl and fold through any remaining dry bits using a large spatula.
- Cut two large pieces of gladwrap (or baking paper).
- Divide dough in half and place each half on individual glad wrap pieces.
- With your hands, gently shape dough into a log, wash your hands, then fold over plastic.
- Use your hands to roll out the dough inside the plastic wrap until it becomes a cylinder log. Press in the top and bottom to flatten the ends.
- Freeze or refrigerate for at least 45 minutes, until firm.
- Using a sharp knife, slice logs into 1cm pieces and place on a lined baking tray, 3cm apart. If the rounds fall apart while slicing, just gently press the pieces back together - they will come out fine.
- To bake, preheat oven to 150°c.
- Bake for 12-20 minutes, until golden brown around the edges.