1 tsp bicarbonate of soda
2 tsp vanilla extract
25g caster sugar
1 large egg
80g white chocolate chopped
115g soft unsalted butter
190g light brown soft sugar
200g plain flour
80g brazil nuts chopped or 80g fairtrade flaked almonds
- Line a baking sheet with baking parchment, and switch your oven on to 170C/150C fan.
- Cream the butter and both sugars with the vanilla until the mixture is gorgeously fluffy.
- Beat in the egg, followed by the flour and bicarb.
- The mixture should be very thick now. Here's where you add your cranberries, chocolate and nuts. Mix them all in until pretty evenly distributed.
- Scoop up walnut-sized dollops of your biscuit mixture with a dessert spoon (by 'walnut' I mean a whole walnut, unshelled). Roll each dollop into a ball between your palms before placing them on the prepared tray.
- Bake for 12-14 minutes.
- Wait for it…wait for it…okay, they're still warm but firming up so now you can SCOFF!
A. Don't skimp on the butter and sugar creaming stage; it will pay off in a lovely, light biccy.
B. Same goes for sifting flour - it gives extra lightness.
C. If you go for the shorter end of the baking time you'll get a biscuit that's both chewy and crunchy. If you go for the longer end it'll be satisfyingly crunchy but with no chew.
D. Skip the nuts if you want a super-sweet taste, otherwise the Brazil nuts in particular will help to balance out the sweetness whilst blessing your skin with lots of juicy vitamin E. Why else would you bake biscuits if not as a skin treatment?
Biscuit and sweets
Kids can help