Crumbly chocolate and cranberry shortbread cookies are reminiscent of a New Year's treat, but are perfect for any time of year. If you're not ready to eat the whole batch at once, freeze the dough in the freezer, and when you decide to bake the cookies, just cut off a piece and return the rest to the freezer. Very convenient - you can cook 3-4 or 5 cookies at a time and they will always be fresh and crumbly!
Ingredients:
- 230 gr. butter, softened at room temperature;
- 1 cup powdered sugar;
- vanillin;
- 2 cups of flour;
- ½ teaspoon salt;
- 60 gr. white chocolate, cut into small pieces;
- 80 gr. dried cranberries, cut in half.
How to make chocolate and cranberry shortbread cookies
Cooking recipe step by step:
1. Combine butter and powdered sugar, beat with a whisk for 2 minutes until the mixture lightens a little. Add flour, vanilla, salt and stir.
2. Add chocolate and cranberries, stir again.
3. Divide the dough into three or four parts and roll each into a rope with a diameter of 3.5-4 cm.
4. Wrap each bundle in cling film and refrigerate for 1 hour.
5. Heat the oven to 175ºC.
6. Remove the dough from the refrigerator, remove the film and cut it into circles 1.5 cm thick.
7. Line a baking tray with baking paper and arrange the cookies, leaving about 2 cm between them. Bake in a preheated oven for 10 minutes. The cookies should only be slightly browned on the bottom.
8. Remove the shortbread from the oven and cool for 1-2 minutes. Don't touch it right away because it's fragile shortbread dough may crumble. Carefully transfer the cooled cookies to a plate and cool completely.
Shortbread with chocolate and cranberries can be eaten immediately or stored in a tightly closed container for 2-3 days. You can also freeze it if desired. Place the dough, wrapped in film, in the freezer. When you are ready to bake the cookies, remove the dough and cut into as many circles as you want and bake immediately in the preheated oven, increasing the cooking time by 2-3 minutes. Return the rest of the dough to the freezer. Very convenient - you can cook 3-4 or 5 cookies at a time and they will always be fresh and crumbly!
From time to time there is a desire to try something completely new. You can make cookies with white chocolate and cranberries. After all, recipes that have been tested over the years no longer cause much joy among loved ones. Dishes become everyday, ordinary. If the housewife regularly spoils her family with baked goods, then it is especially difficult for her to surprise her relatives with something. And it’s so nice to please them, especially children. See their delighted look. I want to cook something simple, tasty and very unusual.
Delicate cookies with white chocolate and cranberries
It is probably difficult to find a person who does not like chocolate. For children, this is always a treat, of which there is never too much. Chocolate chip cookies won't surprise anyone anymore. And if you add not ordinary chocolate to your baked goods, but white, the dish will sparkle with new flavors. You can make white chocolate cookies with regular oatmeal. The sweetness of white chocolate will be offset by sourness. For example, cranberry. These oatmeal cookies with cranberries and white chocolate - a good option for a snack, for breakfast. You can give it to your child to school. It is not only tasty and healthy, but also nutritious. The combination of delicate white chocolate with sour cranberries will not leave anyone indifferent. It's definitely worth a try. Moreover, preparation is not very labor-intensive and will take about 45 minutes.
What is needed for the test
Based on 12-18 pieces you will need:
- 100 g softened butter;
- 100 g flour;
- 100 g oatmeal (you can use Hercules)
- 80 g sugar;
- 1 egg;
- a pinch of salt;
- ½ tsp. baking powder;
- a pinch of cinnamon;
- 50 g white chocolate;
- 2 tbsp. l. dried cranberries.
It is better to take some coarsely ground oatmeal and some finely ground oatmeal.
In a 50/50 ratio. This way the cookies will turn out smoother, without any bumps. If you use only small flakes, the cookies will be almost perfectly smooth, but will become less crumbly. It's a matter of taste. But replace the cereal oatmeal it is forbidden. You will get a completely different cookie.
You can prepare the dough by hand, but it is better to knead it with a mixer. This makes it possible to achieve uniformity, which is very important when preparing baking dough.
Dried cranberries should be washed under running water and dried. There may be dust or dirt on the cranberries. If you do not rinse it thoroughly, the cookies will squeak unpleasantly on your teeth. You can dry the berries with a towel, but it is better to wait a little until the cranberries dry themselves.
Cooking cookies
Grind the softened butter with sugar until the mixture turns white. After that, add one egg to it and mix well. Add flour, salt and baking powder, mix everything again until smooth. Cut the white chocolate bar into small pieces. You can make chocolate chips using a coarse grater, but chunks are still preferable.
Pour into mixture cereals, chopped chocolate chips, cranberries and cinnamon. Mix everything with a spoon or knead the dough with your hands. The mixer can grind the chocolate to the consistency of the mixture and the taste will be different. The chocolate pieces should remain embedded in the batter and not mixed into it uniformly. So the taste of the cookies will alternate with chocolate and cranberry, which creates an unusual effect.
The dough is ready. Place it in the refrigerator for 20-30 minutes. While the dough is cooling, preheat the oven. Baking temperature – 180°C. When the dough has cooled, take it out of the refrigerator and thoroughly knead it with your hands. Having softened the dough in this way, begin to form cookies. Pieces the size of a walnut are torn from the dough and rolled into balls.
It is recommended to bake oatmeal cookies for about 15 minutes. But it’s better to monitor the baking and periodically look into the oven. It will be very disappointing if the cookies burn slightly. This will ruin not only appearance product, but also the smell. And even taste. The finished cookies are covered with a delicious golden crust. This is a sign that the treat is ready. The finished cookies are carefully removed from the baking sheet, placed on a plate and left to cool. It should turn out moderately crumbly and soft. Oat cookies with white chocolate and cranberries will definitely be appreciated by the household, instantly emptying the dish. Because you want to eat it one after another.
Instead of cranberries or together with them, you can add prunes, raisins or dried apricots to the dough. Replace white chocolate with milk or black chocolate. The taste changes dramatically. It turns out interesting if you combine them. For example, take equal parts milk and white chocolate. It's nice to add walnuts. The benefits from such a composition will be even greater. If you get creative, you can fill the dough with sesame or sunflower seeds, peanuts or chopped hazelnuts. The main thing is not to overdo it, so that the cookies do not turn from a delicacy into a packed lunch.
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For some reason, it is in November that you want something cozy more than ever. Probably because I can’t get used to the cold and grayness after summer and golden autumn. And as psychotherapy, you can bake something homemade and tasty, such as cookies. Such charming and homely cookies from Anna Belokon. Soft and crispy at the same time. WITH delicate taste chocolate, light berry sourness and a refreshing citrus aroma.
Ingredients:
- Eggs – 2 pcs;
- Butter – 150 g;
- Sugar – 130-140 g;
- Flour – 330 g;
- Baking powder – 1 tbsp;
- Salt – ½ tsp;
- Vanilla sugar optional;
- Zest of 1 orange;
- White chocolate – 100 g;
- Dried cranberries – 150-200 g.
How to cook:
Step 1. Pour boiling water over dried cranberries and leave for 20 minutes.
Step 2. Beat softened butter with sugar, add eggs one at a time and beat well. Mix sifted flour, baking powder, salt and vanilla separately. Add the dry mixture to the egg-butter mixture and mix.
Step 3. Dry the cranberries, chop the chocolate into small pieces, and grate the zest. Mix everything well. Ready dough put in the refrigerator for an hour.
Step 4. From the already hardened dough we form balls the size of a walnut. Place at a good distance on parchment. Bake until lightly browned, 180C, about 20 minutes.
The orange can be replaced with lemon or not added at all. You can also replace white chocolate with milk or dark chocolate. Bon appetit!
There haven't been any new recipes for a long time. I will share a recipe from the Ottolenghi Cookbook. This is a very popular publication in the world, finally translated into Russian. The authors, Yotam Ottolenghi and Sami Tamimi, were born and raised in Jerusalem. But there they had practically no opportunity to meet and make friends, because one of them is a Jew, and the other is a Palestinian. Their meeting took place in London and marked the beginning of a successful culinary project dedicated to Mediterranean cuisine.
I will return to their books and to the restaurant project, but now I will introduce you to the recipe delicious cookies. One of the ingredients that caught my attention in this recipe was dried cranberries.
I first met her, strange as it may sound, in Turkey. In Turkish it is called kuru yaban mersini. What is noteworthy is that yaban mersini simply means “blueberry”. After checking Wikipedia, it was possible to understand that cranberries in Turkey are considered a type of blueberry.
I’ve never heard of whether cranberries grow in Turkey. I have not yet been able to find out where it comes from. But as a summer resident of the Tver region, I treat cranberries with great respect; we have cranberry juice in our honor. I can’t even imagine what else, if not cranberries, you can make jelly from.
When I saw dried cranberries, I simply couldn’t pass them up. For the same reason, I brought dried cranberries from Lake Baikal, from Irkutsk. And so good recipe to use my bins!
Ingredients
25 – 30 pieces
90 g wheat flour
¼ tsp. salt
½ tsp. baking powder
½ tsp. soda
100g unsalted butter at room temperature
1 tsp vanilla essence
110 g granulated brown sugar
25 g fine sugar
1 lightly beaten egg
80 g whole oat flakes
60 g white chocolate, chopped into small pieces
75 g dried cranberries
I will allow myself to comment on the instructions according to the “Cookbook...” in square brackets:
Preheat the oven to 170 degrees. Sift the flour along with salt, baking powder and soda and set aside.
In a large bowl, using a wooden spoon, beat the butter, vanilla and sugar until light and fluffy.
Add the egg little by little, mixing each portion thoroughly.
Add flour mixture and oatmeal
then chocolate and cranberries. Stop stirring immediately after the flour has incorporated all the liquid.
[Let's face it, there wasn't much liquid in the bowl. Simply mix all ingredients well into the butter-sugar mixture. Although the cranberries will still stick out in different directions - the pieces are quite large. I chopped the chocolate into small pieces into 5 mm cubes. But I think that it was a little large, it could be “crushed” into smaller pieces.]
Chill the dough slightly to make the cookies easier to shape. Scoop a little mixture with a spoon and use your hands to roll into a ball a little larger than an olive and a little smaller. walnut. Flatten it slightly by placing it on a baking tray lined with baking paper. [ Don't ignore this advice about paper - you can't do without baking paper in this recipe!]
By the way, a few words about the dish on which you will place the finished cookies: it is better to take a deep dish, because the cookies slide very much on the porcelain surface and can “jump out” of the flat dish. Place wax paper in the dish because... buttery cookies. ]
Enjoy your tea!
Oatmeal cookies with chocolate and cranberries turned out even tastier than previous recipe, which I tried - oatmeal cookies with apples and raisins!
Oatmeal cookies with cranberries and chocolate pieces turned out to be crumbly, tender, and tasted very similar to store-bought oatmeal cookies, but with original berry and chocolate inclusions. I advise you to try it!
The cookies are similar to shortbread, but are healthier thanks to oatmeal and cranberries. Offer these cookies to your children for breakfast with a cup of cocoa - they will charge you with energy, fill you up, and delight you with taste!
Ingredients:
- 130 g butter;
- 2/3 cup sugar;
- 10 g (1 sachet) vanilla sugar;
- 1 egg;
- 1 cup flour;
- 1 teaspoon baking powder;
- 0.5 teaspoon cinnamon;
- 1 cup Hercules oatmeal (or other instant cooking, without additives);
- A bar of chocolate, dark or milk;
- 50-70 g cranberries, fresh or dried berries.
Since it’s not the season for cranberries yet, they appear here in the winter, so I took dried ones. It turned out delicious, like raisins, but with more bright taste and pleasant sourness.
Oatmeal cookies: recipe with chocolate and cranberries:
Beat the softened butter with a mixer with simple and vanilla sugar.
Add the egg and beat a little more.
Sift flour with baking powder and cinnamon, mix.
Add oatmeal. This time I didn’t pour them out entirely, like in cookies with raisins and apples, but first ground them in a blender. It turned out something between oatmeal and cereal. And the cookies turned out much softer and tastier!
So, add crushed oatmeal to the dough and mix.
Add cranberries and broken chocolate pieces. I had a milk one with nuts, so the cookies also came out with hazelnuts.
Mix the dough.
Line a baking sheet with baking parchment and grease the paper vegetable oil. Wet your hands in water and form the dough into balls slightly larger than a walnut. Place them in rows on a baking sheet, 3-4 cm apart.
Bake at 180C for 25-30 minutes, until the rim around each cookie is golden brown.
Remove the warm cookies from the baking sheet using a spatula and transfer to a plate.
Oatmeal cookies with chocolate and cranberries are ready! Treat your family and guests; both children and adults will love these tasty and unusual cookies.