Hi again, time for another great Ottolenghi recipe. I’m sorry if I haven’t been so consistent with the blogging, it’s pretty hard for me to get words on paper. On the other hand the cooking is going brilliantly and everything tastes great as well. Also the new job has been keeping me busy too and instead of june I started last week, but to be fair I can’t really complain 🙂
As for todays recipe, the warm weather we were having has changed back into a normal Dutch summer i.e. rain so comfort food is in order.
These cranberry and white chocolate biscuits will do just that! Crunchy, chewy, fruity they are all that and more. Anyways, down to business, you will be needing the following ingredients. For all you Utrecht locals, I will keep repeating this, you can get everything here!
For about 25-30 biscuits
90 grams of flour
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
100 grams of butter at room temperature
1 teaspoon of vanilla essence
110 grams of brown sugar
25 grams of caster or fine sugar
80 grams of oat-flakes
75 grams of dried cranberries
60 grams of white chocolate chopped into chip size
1 beaten (free range) egg
I know this seems like a lot but the recipe is pretty easy to do. Start by heating the oven to 170C and sieve the flour, baking powder and soda into a bowl.
Now put the butter, vanilla essence and both sugars into another bowl and mix with a wooden spoon till you have a creamy mixture. Add a little of the egg to this and stir till well mixed, keep adding till all of the egg is mixed in.
Lastly stir in the rest of the ingredients (cranberries, chocolate, oat-flakes and flour mixture) When everything is well mixed, stop stirring and let the mixture cool for a bit. When cooled make small walnut sized balls and put on a baking tray. Make sure to keep them well spaced because they spread out quite a lot. Bake them for about 10 minutes till nice and brown and let them cool on the tray.
Again, this recipe is really worth trying. You will not be disappointed 🙂
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