Stir up Sunday has been and gone and Advent is upon us. Time to start enjoying some festive flavours.
My recent haul of vintage china from the “everything a pound” stall at the local market included a pretty plate, so I baked a batch of biscuits as an excuse to use it. These cookies are crunchy on the outside and soft in the middle, studded with the sharp sweetness of cranberries and warmth and richness of dark chocolate and cinnamon.
125g butter, softened
125g soft brown sugar
1 tsp vanilla extract
200g self raising flour
1 tsp cinnamon
25g dried cranberries
25g dark chocolate chips
Pre-heat the oven to 180 degrees / gas mark 4 and line two baking trays with parchment.
Cream together the butter and sugar until it’s pale and fluffy.
Lightly beat the egg and add a teaspoon of vanilla extract, then gradually add this to the butter and sugar and mix well. I use my trusty hand held electric mixer.
Fold in the flour and cinnamon, roughly in thirds, until the mixture begins to form a soft dough. It will be sticky but should be easy to handle. Mix in the cranberries and chocolate chips.
Take lumps of the dough, each roughly the size of a walnut, roll into balls and place on the prepared tins, making sure to leave space between them so the cookies can spread. You should end up with around 18 balls.
Press each dough ball gently to flatten then bake in the oven in two batches for around 10-12 minutes until they are golden and cracked.
Remove from the oven and allow to cool on a rack.