White Chocolate & Cranberry Biscuits
175 g plain flour
100 g softened, unsalted butter
50 g caster sugar
25 g dried cranberries
25 g white chocolate chips
Making shortbread or biscuits can get a bit messy s my advice would be to make sure you’ve got all your ingredients weighed and prepared before you start.
Preheat the oven to 190 degrees C. Line a couple of trays with baking paper. Weigh out the sugar, cranberries and white chocolate chips. Roughly chop the cranberries into little pieces. To prepare for rolling out the biscuit dough – cover your chosen surface in a little flour and also make sure your rolling pin has some flour on it as well.
When the butter is at room temperature pop into a large bowl and sieve in the flour. Rub the butter and flour together, using your hands, until you have a breadcrumb consistency. Then add the sugar, cranberries and chocolate. Mix until all ingredients are evenly dispersed throughout. Now start to bring the mixture together to form a dough. If the mixture is too crumbly and won’t “stick” together, add a splash of water.
For ease, I separate the dough in half. Place one half on the surface and gently roll our until about 1cm thick. Use your cutter (mine is heart shaped and left over from Breakthrough Breast Cancer’s Great Pink Bake Off!) to make the biscuits and try and get as many as possible from your sheet of dough. Repeat with the other half of the mixture and any leftover dough.
Pop your biscuits in the oven for 15-20mins. After about 10 minutes I turned my trays around to ensure none of the ones at the bake were burning. Keep them in the oven until they are golden brown (I took mine out just before the 20minutes was up). When they come out the oven they will be soft, but will harden on cooling.
Then just pop them on your cooling rack or, in my case, get the kettle on and enjoy a warm one with a cup of tea.