One of my life's passions and my other hobby... preparing food for my loved ones.
Tuesday, August 23, 2005
Cranberry, white chocolate and pecan cookies
I had a very prolific Wednesday afternoon in the kitchen last week during our public holiday for the Brisbane Exhibition. I made sushi, minted pea soup, butter chicken, a flourless chocolate and orange cake (see above) and two batches of these cookies.
I was inspired to cook after purchasing Nigella Lawson's Feast from the ABC Shop for the price of $40. God I love a bargain.
These biscuits are lovely, smooth white chocolate, brown sugar for the chewy caramelisation and then cruncy pecans and piquant craisins a great combination.
As usual I made a double batch and then promptly gave lots away. I also didn't do the resting in the fridge I just forgot so I don't think it will make any difference if you do or don't. I made sure most of my biscuits were pale golden as I don't like the white chocolate to be burnt or the cookies to be too hard.
Elliot enjoyed helping me by cutting the chocolate, pecans and craisins. I was taking photographs he then tried to get into every one, of course because I asked him to step aside at first, his feelings were hurt, so by the time I invited him to participate he had spat the dummy and this photograph is the result.
Cranberry and White chocolate Cookies 140g flour ½ teaspoon baking powder ½ teaspoon salt 75g rolled oats 125g soft unsalted butter 75g dark sugar 100g caster sugar 1 egg ½ teaspoon vanilla 75g dried cranberries 50g pecans roughly chopped 140g white chocolate chips
Preheat oven to 180c
Measure out flour, baking powder and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy then beat in the egg and vanilla. Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips or white chocolate, chopped into small dice. Set the bowl of biscuit dough in the fridge for 10 –15 minutes.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking tray, and squish the dough balls down with a fork. Cook for 15 minutes, when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for 5 minutes. Remove with a spatula or whatever to cool fully on a wire rack.