Saturday, 22 January 2011

Recipe: Strawberry and White Chocolate Cookies

12 oz self raising flour
1 tsp bicarbonate of soda
1 tsp salt
6 oz butter
6 oz soft brown sugar
6 oz caster sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp strawberry flavouring
small packet strawberry flakes
1 oz of dried cranberries
12 oz chopped white chocolate

- Mix together the flour, bicarb and salt. In another bowl, cream together the butter, sugars and eggs with the flavourings. Leave chocolate and fruit until the end.
- When that is creamed, add the flour mix and stir into a stiff dough.

- At this point a little milk might need to be added to loosen it slightly, but you want the dough to be really stiff.
- Add the fruit and chocolate pieces and mix well

- Turn it out onto a piece of greaseproof paper. Roll into a long sausage 2 in in diameter. Chill in the fridge for as long as possible (minimum of an hour)

- Then slice into medallions. To produce 6 inch size cookies (big ones!), slice the sausage into half inch slices. If you want smaller cookies, make the slices thinner because it spreads like nobodies business.

- Place slices onto greaseproof paper, spaced well apart.

- Bake at 190 degrees centigrade in a preheated oven for 10-13 minutes depending upon preference.

- Remove from baking trays and allow to cool for as long as your will power lasts.

Served warm with raspberry ripple ice cream, yum!

Recipe by my Pops.


  1. Mmm they look delicious, thank you for posting the recipe! xo

  2. These look divine, have bookmarked the recipe!

  3. yummy lummy ding dong! these look amazing! i'm going to try and create some of these, never thought of rolling the dough and cutting it like that, so clever!


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