Christmas is the most wonderful time of the year. Snow is falling (and settling) and I’m busy in the kitchen, baking for my family and neighbours. This is the time of year where indulgence is not only excepted but it’s actively encouraged, Yay! I love to bake and there is nothing better than a quick, easy, foolproof recipe.
How to bake the best cookies ever!
- 100g Salted Butter
- 75g Caster Sugar
- 2 x 15ml (2 tbsp) Golden Syrup
- 2 x 15ml (2 tbsp) Milk
- 175g Self Raising Flour
50g White Chocolate
50g Dried Cranberries
- Preheat the oven to 180°C / 350°F
- Grease two baking trays.
- Chop up your white chocolate. You can just buy chocolate chips, but I prefer to cut up my own chocolate so that the chunks are a bigger size.
- Cream the butter and sugar together.
- Add the flour.
At this point it’s worth mentioning that you’ll want to use a good sized mixing bowl, as anything with flour can get a bit messy! I love my new Joseph and Joseph Nest 9 Plus, nesting bowl set. Take a look at these beauties.
For this recipe I’ve used the big green bowl, and for the next step you’ll need the yellow measuring cup.
- Add the milk.
- Add the Golden Syrup.
Top tip: Once you’ve added the milk, dip the measuring cup into the flour so that it’s coated. Then when you add the Golden Syrup it will just roll straight off the measuring cup.
- Add the Goodies; White Chocolate and Cranberries, and then give it all a good mix.
If you’re not a fan of White Chocolate and Cranberries then you can switch the goodies for an alternative. Terry’s Orange chocolate would be amazing, or even Smarties.
Side note: You can make these in an electric mixer, but I find that the cookies are a lot greasier and not as yummy. It’s better if you make these by hand.
- The dough will come together to look like this.
- Take some dough, and shape it in the palm of your hand to roughly the size of a golf ball. Flatten it down lightly into a circular shape. They don’t have to be perfect, as the mixture will grow outwards in the oven.
You can roll the mixture out and use a circular cookie cutter to get even sizes, but I find that it’s just more work and more washing up!
- Place them onto the baking tray and make sure you leave plenty of space between them as they can double in size.
- Bake for 8-10 mins. I would suggest checking them at 8 minutes, as they may be ready. You’re looking for a light golden colour.
- Remove them from the tray and allow them to cool on a wire rack. I’d suggest waiting a minute before moving them, as they are very soft when you take them out of the oven.
- Now for the best part, enjoy!
These cookies are perfect for sharing, and I love to send some to the neighbours as they go down a treat. They can be stored in an air tight container and will last a good few days… I can’t verify how long they’ll last as if you’re anything like me they’ll be gone before you can say Season Greetings!
Let me know if you’re planning to try these and if you have any alternative suggestions to the White Chocolate and Cranberry then pop them down in the comments. I’d love to try new combinations. I’m tempted to add salted caramel next time; that’s the best thing about this recipe you can add whatever is in your pantry.
Tune in next week for another sweet recipe… Unicorn UFO Chocolate Bars!