Jump to Recipe
Now that I’m working from home, the biscuit jar has become quite important and to ensure harmony amongst myself and my colleagues (well me and the dog) I like to keep the biscuit jar well stocked. This Cranberry, Oat & White Chocolate Cookies recipe is from Yotam Ottolenghi and Helen Goh’s book Sweet and it has been sat in my browser bookmarks for a really long time.
In one of my many tidying / decluttering sprees since we’ve gone into lockdown, I re-organized my baking cupboard and realized that I had all of the ingredients I needed to make this recipe. The biscuit jar was also sitting empty, so it had to be done. As there are only two of us at home and I don’t have anyone else to share the biscuits with, I halved the recipe to make just 15 – we could have eaten 30, but it just didn’t seem a great idea.
This Cranberry, Oat & White Chocolate Cookies recipe is easy and the biscuits were so delicious I have actually just ordered myself a copy of Sweet, because there are some other amazing looking recipes that will really help me clear out my baking cupboard.
Tariette also sent me some amazing unblanched almonds from Provence and this was the perfect recipe to showcase them. They are so sweet and when they are roasted, the flavor is so delicate.
I also have to assess my recipe book collection now that I’ve ordered another book, my shelf is full, so it’s ‘one in, one out’, hmm which book to retire…
Cranberry, Oat & White Chocolate Cookies
This recipe is an amended version of Yotam Ottolenghi and Helen Goh’s recipe from their book Sweet. The full recipe makes 30 biscuits, but I halved the recipe, as there are only 2 of us during lockdown to eat them.
- 75 g Unblanched Whole Almonds
- 113 g Plain Flour
- 75 g Porridge Oats
- Pinch of Salt
- 113 g Unsalted Butter softened
- 50 g Granulated sugar
- 63 g Dried Cranberries
- 12 ml Orange juice
- 150 g White Chocolate
Preheat the oven to 180 ° C / 160 ° C Fan / Gas Mark 4.
Spread the almonds out on a baking tray and roast for 10 minutes. Remove from the oven and, once cool enough to handle, roughly chop into 0.5–1cm pieces.
While the nuts are cooking, chop the dried cranberries into small pieces and place them in the orange juice to soak up the liquid.
Transfer the nuts to a bowl and add the flour, oats and salt. Mix together and set aside.
Increase the oven temperature to 190 ° C / 170 ° C Fan / Gas Mark 5. Line two baking trays with baking parchment and set aside.
Place the butter and sugar in the bowl of an electric mixer with the paddle attachment fitted. Beat on a medium speed for about 2 minutes, until combined and light. Add the almond and flour mix to the butter and sugar and continue to mix on a low speed until the dough just comes together.
Add the cranberries and all their orange juice and mix for another few seconds to combine, then tip the dough on to a lightly floured work surface. Knead into a ball, sprinkling over more flour if needed to prevent it getting too sticky.
Roll out the dough so that it’s just over 1/2 cm thick. Use a 7cm cookie cutter to cut the dough into rounds. Transfer these to a lined tray while you continue with the remaining dough, keep pressing it back together and rolling it out until you have 15/16 cookies. Bake for 18 minutes or until lightly colored all over. Remove from the oven and set aside until completely cool.
Meanwhile, place the white chocolate in a small bowl over a pan of gently simmering water, stirring occasionally, until melted. Do not let the base of the bowl touch the water. To coat the cookies, use the back of a dessertspoon to spread a spoonful of melted chocolate over each cookie. Set aside on a cooling rack for the chocolate to set, which can take up to an hour, before serving.These will keep for up to a week in an airtight container.
Thanks for reading.