This crispy and crunchy cookie is sweetened with sugar, white chocolate and honey. It is very easy and quick to make. A great biscuit to go with your tea any time of the day.
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Beautifully jewelled cookies with a deep honey taste, dotted with cranberries, pecans and chunks of white chocolate.
These are among our favourite white chocolate cookies to bake because they look so beautiful. Whether you're serving them up to guests or gifting them, they always create the desired reaction. They're easy to bake. In fact, they'll be on the rack and cooling in just three-quarters of an hour. And 15 minutes later they're ready to scoff. The honey in this recipe gives the cookies an amazing round sweetness, but the nuts balance that out and give them some extra crunch too. If you're gifting we recommend layering them loosely in a pretty tin, with some scrunched greaseproof paper around them to stop them getting bashed. If you're not a nut fan, try our white chocolate chip cookies (opens in new tab) instead.
Ingredients
125g (4oz) butter, softened
4 tbsp runny honey
60g (2oz) light muscovado sugar
2 med eggs, lightly beaten
1 tsp vanilla extract
275g (9oz) self-raising flour
200g bar white chocolate, chopped
12 pecan halves
30g (1oz) dried cranberries
WEIGHT CONVERTER
grams
to
cups
Method
Put the butter, honey, sugar, eggs and vanilla in a food processor and whizz until smooth. Add the flour and half the chocolate and whizz again until the mixture forms a ball.
Wrap the dough in cling film and chill for 30 mins, or longer, if you like.
Set the oven to 180°C/350°F/Gas Mark 4. Divide the dough into 12 and, with floured hands, roll each piece into a ball. Arrange them on two baking trays, lined with baking parchment. Ensure they are well-spaced apart as they will spread a little during cooking.
Flatten each one with the heel of your hand, then press a pecan half and some cranberries on top and sprinkle with the rest of the chocolate.
Bake for 15 mins until just firm. Leave on the tray for 5 mins, then transfer them to a wire rack to cool for a few minutes before eating them warm. Or let them cool completely and
Top tip for making white chocolate cookies:
You can swap the dried cranberries for dried cherries if you prefer. Sprinkle over a tablespoon of dried coconut before baking if you like.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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