white chocolate & cranberry biscuits

December 12, 2011

I feel like I blinked and suddenly Christmas is in matter of moments. I can’t tell you how in the mood for it I am this year though.

We’ve been gone for the holidays the last three years in a row (Nicaragua, Vancouver, and Thailand. I know, jet-setters.) and I am just ready to be at home, cosying up and getting in the spirit.

We bought our tree the first weekend in December and I am officially obsessed. I’ve been shopping for gifts, writing cards, listening to Christmas tunes, day dreaming about mulled wine and sausage rolls…. I just can’t stop.

So, yes, I am unabashedly excited about Christmas. Are you?

These cookies seem especially festive to me. I think it’s the red and white combo that does it. They’re another Ottolenghi creation – the man never ceases to hit the nail squarely on the head.

This recipe is from Ottolenghi: The Cookbook and yes, before there is an outbreak of confusion, biscuits are what we Brits call cookies. Usually I opt for the word “cookie” but this is Ottolenghi’s recipe and residing in the U.K. he goes with biscuits. So there.

They’re thin, crispy and buttery beyond belief. Dan inhaled five of them within minutes of me bringing them out of the oven. So…yeah. I’m more of a soft, fluffy cookie girl but these really hit the spot. Chewy cranberries and oats and melty oh-so-sweet white chocolate chips. Your friends would probably keep you a little closer if you brought a batch of these over.

White Chocolate and Cranberry Biscuits
from Ottolenghi: The Cookbook

British measurements are listed first with American adaptations second. If you don’t own a measuring scale I highly recommend buying a cheap digital one so that you can weigh ingredients accurately for baking. Most have the option for grams and ounces. Here’s a reasonably priced option. Also, the argument for using a scale :)


  •  90g plain flour/ 3.7 oz all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda/ baking soda
  • 100g/ 3.52 oz unsalted butter, at room temperature
  • 1 tsp vanilla essence
  • 110g/ 3.8 oz soft brown sugar
  • 25g/ 2 tbsp caster sugar
  • 1 egg, lightly beaten
  • 80g/ 2.82 oz whole rolled oats (not the instant kind)
  • 60g/ 2.1 oz white chocolate, chopped into chocolate chip sized pieces (or just use white chocolate chips)
  • 75g/ 2.64 oz dried cranberries


  1. Preheat your oven to 170C/350F. Line a baking sheet with parchment paper or a Silpat.
  2. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl add the butter, vanilla, and sugars and beat with a wooden spoon until combined. Gradually add the egg, combining thoroughly after each addition.
  4. Add the flour mixture and the oats, then the chocolate and cranberries. Mix to combine but be careful not to over-mix once the ingredients are blended together.
  5. Chill the mixture in the fridge for about 15-30 minutes to help you shape the biscuits. Scoop up a bit of the mixture and shape it into a ball somewhere between the size of an olive and a walnut. Press the balls lightly onto the baking tray. Be sure to space them a good distance apart as they’ll spread quite a bit during baking.
  6. Place in the oven and bake for about 10 minutes, until they’re brown in colour. Remove from the oven and cool on trays before serving.
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