White chocolate and cranberry cookies

For this little bake I followed the recipe set out in The Hummingbird Bakery’s Cake Days (on page 215), though amended it to create 18, rather than 12, cookies. Although arguably a little Christmassy, I was off to visit friends for the weekend and thought these would go down a treat.

The dough the recipe creates is pretty sticky and rolling it into little balls proved to be quite the messy affair, but once baked the texture of the cookie was perfect. Soft and chewy with a nice edge.

While the recipe states that they around 15-20 minutes at 170˚C (until they are lightly golden on top), I found that they needed a little longer, say an extra five or so minutes. This may of course, be down to me creating slightly bigger cookies than the two-tablespoon size the recipe suggests (not that I am complaining about mega cookies).

With a few remaining when I returned home last night, I can confirm they go really well with Kelly's Clotted Cream and Honeycomb Ice Cream.