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Categories:
flour baking powder caster sugar normal sugar salt eggs chocolate white chocolate cranberries almonds
Viewed: 84 - Published at: 8 years agoIngredients
- 250 grams flour
- 1 teaspoon baking powder
- 200 grams caster sugar
- 100 grams normal sugar
- 1 teaspoon salt
- 2 eggs
- 125 grams dark chocolate
- 125 grams white chocolate
- dried cranberries
- almonds
Method
- Preheat your oven to 170C/335F.
- Chop your chocolate in small peaces and if you want to, you can also make the cranberries and almonds a bit smaller.
- Now slowly melt the butter in a small sauce pan. While that is melting you mix together the flour, baking powder, caster sugar, normal sugar, salt and eggs. And when the butter is melted you add this as well. Your dough should be sticky! It's not like your normal shortbread biscuit dough.
- Then just leave that for a few seconds to cool down. Because if you add the chocolate too early it will melt because of the hot butter. Divide the dough in two, one for the white chocolate and cranberries and one for the dark chocolate and almonds. Make sure that not all the chocolate is in one place.
- Then make little lumps of dough and put them on baking paper. make sure you've got enough space between this little lumps because the cookies will grow in size! Leave the cookies in the oven for about 12 to 15 minutes and then let them cool down for at least 15 minutes. They will fall apart if you want to eat them immediately.
