Ingredients:

  • 125g unsalted butter
  • 60g (3oz) caster sugar
  • 60g (3oz) soft light brown sugar
  • 1 egg
  • ½ tsp vanilla essence
  • 200g plain flour
  • pinch of salt
  • ¼ tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 80g dried cranberries, chopped
  • 60g white chocolate chips plus 60g white chocolate for drizzling

Method:

  • Preheat the oven to 170°C/325°F/Gas mark 3.
  • Cream together the butter and both types of sugar, then break in the egg, add the vanilla essence and mix well together.
  • Sift together the flour, salt, cinnamon and bicarbonate of soda, then add to the creamed mixture until a dough forms. Lastly stir in the cranberries and chocolate into the dough.
  • Wrap in cling film and put in the fridge for half an hour to an hour. Flour a surface and roll out the dough until it is around 1 ½ cm thick (if the dough is too wet, sprinkle flour over the surface of the dough). Using cookie cutters, make shapes out of the dough and place on a baking sheet lined with baking paper.
  • Place in the oven and bake for 15-20 minutes or until the cookies are a light golden on top. Leave on the sheets for about 10 minutes to cool and set before transferring to a wire rack.
  • Melt the white chocolate for drizzling, and once the cookies are cool, drizzle over with a spoon.

Recipe by Piccolo Organic Baby Food

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