Thursday, February 25, 2010

TO BOLDLY GO!


To Boldly Go where so many talented and entertaining bloggers have gone before, I don't know if I have anything to add to the world of food blogs. I do know that I am passionate about cooking and baking and enjoying the outcome with my family and friends. I hope that I can make a small contribution to the world of food blogs with which I am becoming slightly obsessed!!


I know that Brownieville Girl should start her blog with a Brownie recipe (and I have many up my sleeve!) but I am nothing if not awkward (!) so I am blogging about my current favourite cookies (for this week anyway!).


The recipe is based on Nigella Lawson's Cranberry and White Chocolate Cookies with a few tweaks along the way.


WHITE CHOCOLATE AND CRANBERRY COOKIES



125g soft butter
175g soft light brown sugar
1 egg
150g plain flour
1/2 tsp baking powder
75g porridge (oats)
75g dried cranberries
150g white chocolate (chopped) - I thing Green and Black is best
Zest of one orange


Preheat oven to 180 C.

Line 2 baking sheets with baking parchment.


Beat butter and sugar together until creamy (best with electric mixer) then add the egg and orange zest while the mixer is going.

Beat in the flour, baking powder and porridge oats, and fold in the cranberries and chopped chocolate.

Roll tablespoons of dough into balls with your hands and place on baking sheet (with room to spread) and flatten with a fork.

Place in oven and check at 15 minutes, I usually swap baking sheets round at this stage, but they could be done (depending on your oven). Remove from the oven when the cookies are pale gold. Leave to continue to cook on the baking sheet on your cooling rack for 5 to 10 minutes. Then remove (I use my fish slice) to cool completely on the wire rack.

Hide the cookies when cool or the will disappear in no time!!!!






1 comment:

Bridgett said...

I adore these particular cookies and never tire of eating (or making!) these. I am enjoying your blog!