March 31, 2010

Leftovers part 1 – White Chocolate

Cherry white chocolate cookies

With the wedding cake project over letting two bars of white chocolate sit in the fridge was not an option. It had to come to some use. Since I’ve been wanting to try Cranberry and White Chocolate Cookies for a while now that seemed like the perfect solution for my leftovers.

I used Bill Grangers classic recipe but I’ve substituted with cherries instead. Plus, I made them smaller than his because I don’t like massive cookies. I also baked them for longer to get for some crunch. Hate, absolutely hate chewy cookies.

Cherry and White Chocolate Cookies
Makes 30

150 g Unsalted butter, softened
165 g brown sugar
1 Egg, lightly whisked
2 teaspoons vanilla essence
1 teaspoon baking powder
Pinch of salt
200 g rolled oats
140 g white chocolate chunks
80 g dried cherries

1. Chop the white chocolate into little pieces (unless you are using choc chips).
2. Cream the butter and sugar until pale and creamy.
3. Add the whisked egg and vanilla and beat until smooth.
4. Mix flour, baking powder and salt and sift into butter and egg mixture. Add oats, chocolate, dried cherries and stir together. Make sure it’s mixed through properly.

5. Prepare three cookie trays with baking paper. Roll heaped teaspoons of the mixture into balls. You’ll get about ten per tray. Flatten with a fork and bake in batches in the oven (unless you’ve got a fan forced oven) for 12-16 minutes to your liking. It all depends on how you like your cookies – chewy or with a melt in the mouth crunch.

Tip: The push test

If you open the oven to check on your cookies and you’re not sure if they’re done – give them a push. If they move around without sticking to the cookie tray they’re done.

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