For today’s post I wanted to share a quick and easy bake, perfect for Christmas. This is in collaboration with Charlotte from Scarlett Slippers who I have actually worked with a lot during the past year. I always love the opportunity to work with other bloggers as it can sometimes be quite a lonely hobby, so I hastily said yes when she asked me again a few weeks ago. As we are both doing blogmas it seemed to fit perfectly us doing a festive collaboration, and Charlotte was the one who suggested a baking post as she constantly has to endure all my baking photos on Snapchat! Before preparing this post I had already completed quite a few festive bakes and recipes, so was a little clueless as to what I could create next that again had a festive theme. Everything in the end came together perfectly, and I managed to create something quite delicious, which is apparent by the speed that they have been devoured by my entire family! I have gone for cranberry, coconut and white chocolate cookies – a festive themed biscuit which is simple and uses basic ingredients to create a beautiful result. Charlotte has made chocolate, orange and ginger cookies, which just sound completely divine. I will link that recipe below as well as all other social media links. So here we go, my festive cookie recipe.
Cranberry, White Chocolate & Coconut Cookies
Makes: 18 cookies
Prep Time: 10 minutes
Bake Time: 10 minutes
Skill Level: Easy
200g softened butter // 100g caster sugar // 1 egg // 300g self-raising flour // 1tsp vanilla extract // 1 cup white chocolate chips // 1 cup dried cranberries // 3/4 cup desiccated coconut
Pre-heat the oven to 180 degrees, and line two baking trays with greaseproof paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg with the mixture then fold in the flour. Pass the flour through a sift before. Then you can add the vanilla extract, white chocolate, cranberries and coconut. The mixture should be thick and dough like. Separate the mixture evenly into 18 balls and place on the baking tray evenly apart. Press down on the dough so that it goes more flat.
Bake for around ten minutes, until the edges of the cookies are golden. Place on a wire cooling rack and leave to cool.
I always keep my cookies in an air tight container, and keep them for no more than a week. If I’m being honest, they rarely last that long!
– have a great day –
This recipe is my own, however I’m sure there are many around very similar.