Let the Festive cooking start

Totay was a day to bake biscuits. The mercury is going to hit the high 30’s (Celsius) today so I started baking early this morning while the house was nice and quiet. These biscuits are so simple to make and only take 10 minutes to prepare and 15-20 to bake.

I will let you in on a few of my baking secrets – I mix my biscuits by hand. There is no need for mix masters and other fancy kitchen appliances for this recipe. It saves bench space and washing up. All you need it one bowl and a good mixing spoon.

While I measure and weigh the flour, butter , baking powder and dark brown sugar, I usually do the ‘that looks enough’ measuring method when adding the toasted almonds, coconut, cranberries and white chocolate. Foodies would probably be mortified but it works for me.

White chocolate, toasted almonds, coconut and cranberry cookies

Heat the oven to 180-190C (fan forced)

Ingredients

• 125g softened butter
• 2 cups of plain flour
• 1 tsp of baking powder
• 2 tsps of vanilla
• 1/4 cup milk (low fat or skim)
• 1 cup of dark brown sugar
• 1/2 cup of shredded coconut
• 1/3 cup of dried cranberries
• 1/2 cup Cadbury white chocolate drops
• 1/2 cup of slithered almonds

Method

1. Place the almonds on baking paper on a tray and toast in pre-heated oven. Remove from oven and place aside.
2. In a large mixing bowl, combine softened butter, brown sugar and vanilla.
3. Sift flour and baking powder into mixure.
4. Add milk and mix until batter is consistent.
5. Add cranberries, coconut and almonds. Mix well.
6. Line 2 baking trays with baking paper. Roll the mixture into balls and place on trays. 
7. Cook in the oven for about 15-20 mins (it depends on your oven). {I like it when they brown on the base and when cooled are crunchy.}
8. Remove from oven and cool on baking racks.
9. Enjoy.

What’s your favourite Christmas treat?