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.
First up I had to make these cookies as up until now I have only been making Bill Granger's Chocolate Chip Cookies which are fantastic but I really need to stretch my repartoire.
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.
6 comments:
Wow - what a prolific afternoon indeed! That's very impressive. I bet you had sore feet afterwards. And you had a public holiday???? Envious! We have nothing from Queen's b'day in June to Melbourne Cup in November - and as I work at a university, we don't even get Cup day off!!! :-(
Hi Niki, whenever I plan on spending some time in the kitchen it's not very glam - but out come the homy peds (from my mother) or the joggers that way I can enjoy the time instead of agonising over my feet. The holiday was for the Brisbane Exhibition it is our last one till Christmas. While we get it to go to the show of course many of us decided to put in the extra time around the house.
On another matter:
I can't believe I was spammed four times on this post. It's my first time! So I have had to put in some protection.
these look great, i need to find a translator because even though i live in canada, im american and i still think in ounces and pounds and cups and tablespoons.
Such a cute photo.
Hi Barbara I couldn't resist posting that photograph,although there were ones which were he was in a better mood.
Randi - Thanks for dropping by, and those cookies come highly recommended.
I sometimes need to convert in the reverse as I have the opposite problem. I usually google a converter that changes ounces to grams and pounds to kilograms and take it from there you can too!
What is with all the spamming at the moment? I received about 10 spam comments straight after I posted my last entry, and I'm very unimpressed! It hasn't happened before, but I've noticed them on quite a few other blogs tonight. Hmmmm.
How did you go about installing the extra security. I'd be interested, if this keeps up.
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