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Cranberry, Oat & White Chocolate Biscuits | Patisserie Makes Perfect

Cranberry, Oat & White Chocolate Cookies

This recipe is an amended version of Yotam Ottolenghi and Helen Goh's recipe from their book Sweet. The full recipe makes 30 biscuits, but I halved the recipe, as there are only 2 of us during lockdown to eat them.
Prep Time 30 mins
Cook Time 30 mins
Servings 15

Equipment

  • 7cm Cookie Cutter
  • Food mixer with paddle attachment
  • 2 x Baking Trays

Ingredients
  

  • 75 g Unblanched Whole Almonds
  • 113 g Plain Flour
  • 75 g Porridge Oats
  • Pinch of Salt
  • 113 g Unsalted Butter softened
  • 50 g Granulated Sugar
  • 63 g Dried Cranberries
  • 12 ml Orange Juice
  • 150 g White Chocolate

Instructions
 

  •  Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
  • Spread the almonds out on a baking tray and roast for 10 minutes. Remove from the oven and, once cool enough to handle, roughly chop into 0.5–1cm pieces.
  • While the nuts are cooking, chop the dried cranberries into small pieces and place them in the orange juice to soak up the liquid.
  • Transfer the nuts to a bowl and add the flour, oats and salt. Mix together and set aside.
  • Increase the oven temperature to 190°C/170°C Fan/Gas Mark 5. Line two baking trays with baking parchment and set aside.
  • Place the butter and sugar in the bowl of an electric mixer with the paddle attachment fitted. Beat on a medium speed for about 2 minutes, until combined and light. Add the almond and flour mix to the butter and sugar and continue to mix on a low speed until the dough just comes together.
  • Add the cranberries and all their orange juice and mix for another few seconds to combine, then tip the dough on to a lightly floured work surface. Knead into a ball, sprinkling over more flour if needed to prevent it getting too sticky.
  • Roll out the dough so that it’s just over 1/2 cm thick. Use a 7cm cookie cutter to cut the dough into rounds. Transfer these to a lined tray while you continue with the remaining dough, keep pressing it back together and rolling it out until you have 15/16 biscuits. Bake for 18 minutes or until lightly coloured all over. Remove from the oven and set aside until completely cool.
  • Meanwhile, place the white chocolate in a small bowl over a pan of gently simmering water, stirring occasionally, until melted. Do not let the base of the bowl touch the water. To coat the cookies, use the back of a dessertspoon to spread a spoonful of melted chocolate over each cookie. Set aside on a cooling rack for the chocolate to set, which can take up to an hour, before serving.
    These will keep for up to a week in an airtight container.