Cranberry, Pistachio and White Chocolate Cookies


Cranberry, Pistachio and White Chocolate Cookies

Now it’s November I’m officially counting down to Christmas. Oh yes, I’ve already down loaded a Christmas countdown app for the kids (they did ask, so I obliged), dug out my Michael Bublé Christmas CD and I’m planning on baking my Christmas cake next week. This year I’m going to be super organised buying presents and writing cards early, no more last minute shopping or fretting for me.

When Sainsbury’s asked food bloggers to come up with ideas for edible gifts for giving, I began thinking of the traditional foods we eat at Christmas, my absolute favourite being Christmas dinner itself. No Christmas dinner is complete without cranberry sauce for the turkey, so with the humble cranberry in mind I’ve created these delightful cookies. The cookies are packed full of tangy sour cranberries, crunchy green pistachios and sweet white chocolate chips. Stored in elegant Kilner jars, then dressed with Christmas ribbon and tags, these cookies make the ideal Christmas gift for children to give to grandparents or teachers. It’s a straight forward recipe so I’m sure older children would have fun baking them by themselves.

These cookies are incredibly moreish, so bake plenty otherwise you might eat them all before the big day.

Cranberry, Pistachio and White Chocolate Cookies

Cranberry, Pistachio and White Chocolate Cookies

  • Servings: 16
  • Difficulty: easy
  • Print

IngredientsCranberry, Pistachio and White Chocolate Cookies

175g unsalted butter (softened)
100g golden caster sugar
100g white chocolate chips
100g dried cranberries
50g pistachios (chopped)
225g plain flour

Method

1. Cream together the butter and sugar together until thoroughly combined.

2. Mix in the white chocolate chips, dried cranberries and pistachios.

3. Add the flour and mix until the mixture becomes a dough.

4. Line two baking sheets with baking parchment.

5. Divide the cookie dough into 16 pieces, roll each piece into a ball. Then, place the balls of cookie dough on the lined baking sheet and flatten until about 1cm thick. Smooth the edges of the cookies with your hands if they are cracked.

6. Place both the baking sheets in the fridge to allow the uncooked cookies to firm up, chill for at least 1 hour.

7. Pre heat the oven to Fan 160c.

8. Oven bake the cookies for about 20 minutes, the cookies will be pale gold when cooked. Don’t over bake as they will lose their soft texture.

9. Once cooked remove from the oven and leave on the baking sheets for 10 minutes, then transfer to a cooling rack to finish cooling.

Cranberry, Pistachio and White Chocolate Cookies

Giving a homemade gift shows real sentiment, I think the lucky recipient of a jar crammed full of homemade cranberry, pistachio and white chocolate cookies would be very happy indeed.

Cranberry, Pistachio and White Chocolate Cookies

Until next time, happy baking.

Julie
x

Disclosure: Sainsbury’s sponsored me to write this blog post. All words are my own. All opinions are honest and my own. The recipe is my own.

I’ve added this recipe to the #CookBlogShare linky at Supergolden Bakes.

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Festive Chocolate Bark

Pistachio and Cranberry Milk Chocolate Bark

Festive Pistachio and Cranberry Milk Chocolate Bark

When I found a Christmas chocolate bark mould in Lakeland, I instantly thought it would be great for making edible Christmas gifts. I’ve topped the chocolate barks with pistachios and cranberries, as I think they look Christmassy but feel free to choose other dried fruits and nuts. The chocolate barks are absolutely lovely gift wrapped in cellophane bags tied with a festive ribbon. They are ideal for popping in your child’s Christmas stocking, or giving to the class teacher or even as a token present for a work colleague. Whoever you make them for, I’m sure the lucky recipient will be very grateful indeed. After all, who doesn’t like chocolate really.

Festive Pistachio and Cranberry Milk Chocolate Bark

Ingredients (Makes 2)

200g milk chocolate
25g dried cranberries
15g pistachios (chopped in half)

Method

1. Break up the chocolate and place in a bowl over a saucepan of simmering water, making sure the bowl doesn’t come into contact with the water. Melt the chocolate over the low heat.

2. Once melted remove from the heat.

3. Place the mould on a chopping board, for stability. Then, pour the melted chocolate into the mould. Use a spatula to ease the chocolate in place. Then bang the chopping board onto the work surface to disperse any air bubbles.

4. Next, scatter the pistachios and cranberries carefully on top of the melted chocolate.

Milk Chocolate, Cranberry and Pistachio a Festive a Bark all prepared

Festive Pistachio and Cranberry Milk Chocolate Bark all prepared

5. Allow to cool completely at room temperature and then refrigerate if necessary before you release the bark from the mould.

6. Place in cellophane bags and tie with a festive ribbon.

Gift wrapped Festive Chocolate Bark

Gift wrapped Festive Chocolate Bark

There you have it, beautiful festive edible gifts that everyone will enjoy. Assuming they like chocolate that is!

Until next time.

Julie

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