Ingredients
- 4tbsp Oats
- 100gr Chocolate chips
- 50gr Dried Cranberries
- 1 tsp Vanilla essence
- 100gr ButterUnsalted
- 80gr Icing sugar
- 100gr Plain Flour
- 1 tsp Baking Powder
- 30gr Cornflour
Make this ahead as after-school snacks – serve with ice cream on extra special days 🙂
Steps
1 Done | In a glass bowl, beat together the butter and the icing sugar until the mixture is creamy & pale. Mix in the vanilla. |
2 Done | Add the flour, cornflour and oats to the butter mixture. Fold in the chocolate chips and the dried cranberries. |
3 Done | Work the mixture until a dough forms, shape the dough into a roll & wrap in clingfilm. Place in the fridge for at least an hour. You can also freeze the roll & bake the cookies later. When you’re ready to bake, cut the roll into about 1cm rounds. The dough will flatten and spread while cooking, so do leave some space between the cookies in the baking tray. Bake at 180ºC for about 12 minutes until golden brown. The cookies will be soft when you take them out of the oven but will harden as they cool. Serve with a cool scoop of Carte D’Or Vanilla.
More Recipes: Vanilla cookies with colourful sprinkles |
