Cranberry & White Chocolate Cookies

Cranberry & White Chocolate Cookies


  • 100g Softened, unsalted butter
  • 75g Golden caster sugar
  • 75g Light muscovado sugar
  • 1 Egg
  • 175g Plain flour
  • ½ tsp Baking powder
  • ¼ tsp Salt
  • 100g White chocolate, finely chopped
  • 75-100g Dried cranberries


  1. Attach the griddle plates. On the ‘SELECTOR’ dial turn to ‘GRIDDLE’. On the ‘GRIDDLE’ dial turn the temperature to 180ºC. Release the hinge lock and lower the top plate so the unit is in the fully open position.
  2. Beat the soft butter, sugars and egg either by hand or in a food processor.
  3. Add the flour, baking powder and salt then mix together.
  4. Mix in the chopped white chocolate and cranberries using a spoon.
  5. Mould the mixture into cookies of your desired shape and size, then place the cookies on the griddle plates and flatten them down slightly using a spatula.
  6. Cook for 5 minutes on one side and carefully turn them over (using a spatula suitable for non-stick surfaces) to cook for a further 5 minutes on the other side or until golden brown.
  7. Once cooked, serve warm or set aside and allow to cool.

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