Jamie Magazine
By Ginny Rolfe
Ingredients
100g unsalted butter
85g icing sugar
optional: 1 vanilla pod or ½ teaspoon vanilla paste
100g self-raising flour
30g cornflour
4 tablespoons rolled oats
50g white chocolate, roughly chopped
50g cranberries (fresh, defrosted or rehydrated)
Method
- Beat the butter and icing sugar till pale. Halve the vanilla pod lengthways (if using), scrape out the seeds and add to the butter.
- Combine the flour, cornflour and oats, then add to the butter. Mix in the chocolate and berries, then shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 1 hour.
- Preheat the oven to 180ºC/gas 4.
- Slice the dough into 1cm rounds, place on a baking tray lined with greaseproof paper and bake for 12 to 15 minutes, until light golden brown, but soft to the touch.
- Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating.
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