White Chocolate and Cranberry Cookies

Another Christmas recipe. I made these for the work Christmas party in addition to to the Mincemeat Shortbread. I like to have cookies quite crisp and more biscuit like rather than soft. With this recipe it's quite easy to adjust the finished consistency by changing the baking time. For soft biscuits go for around 10-12 minutes, for crispy ones, try around 18-20 minutes. Keep an eye on the biscuits if you bake them for the longer period as they catch around the edges very easily.

This recipe makes about 20 cookies, depending on how generous you are when spooning out the mixture.

White Chocolate and Cranberry Cookies


Ingredients
4 oz Butter, softened.
3 oz Soft, light brown sugar.
2 tbsp Golden syrup.
6 oz Self raising flour.
1/2 tsp Ground ginger.
3 oz White chocolate chips (or dark or milk as you prefer)
1 oz Dried cranberries.
2 tbsp Milk.

Method
1. Heat oven to 180 C, Gas 4. Grease a couple of baking trays.

2. Cream together the butter and sugar in a large bowl until pale and fluffy.

3. Add in all the remaining ingredients and beat well until everything is well mixed.

4. Drop teaspoons of the mixture onto the prepared baking sheets. Allow space for the cookies to spread during cooking.

5. Bake for 10-12 or 18-20 minutes in the centre of the pre-heated oven, depending on how crisp you want the cookies.

6. Once baked, leave the cookies on the trays for a minute and then transfer to a wire cooling rack.