The cubs baking evening I’ve mentioned before went really well. Huge amounts of excitement (and even more noise) and they had a good selection of cakes & biscuits at the end to serve to parents with a cup of tea.
- Bundt cake (using a fleur de lis nordiware tin)
- Banana & chocolate chip muffins
- Cinnamon palmiers
- White chocolate and cranberry cookies
Most of the recipes we made I’ve mentioned in previous posts; the white chocolate and cranberry cookies was a recipe from Fiona (one of the other cub scout leaders). I think she’d got the recipe from a BBC Good Food magazine. Before trying them I thought the combination of cranberry and white chocolate a slightly odd combination but the tartness of the cranberries cuts through the slightly too sweetness of white chocolate very well. I’ve rewritten some of the steps to make them clearer for children to follow.
White Chocolate and Cranberry Cookies
- 110g/4oz unsalted butter
- 110g/4oz golden caster sugar
- 110g/4oz light muscovado sugar
- 1 egg
- 1 tsp vanilla essence
- 170g/6oz plain flour
- ½ tsp baking powder
- ¼ tsp salt
- 150g/5oz white chocolate, cut into small chunks
- 85g/3oz dried cranberries
- Preheat the oven to 190c/375f/gas 5.
- Line four baking trays with non stick baking paper.
- Beat the butter together with the sugar in a large bowl.
- Beat the egg together with the vanilla essence (using a fork or chopsticks) and add this to the butter mixture.
- Sift together the flour, baking powder and salt into a medium bowl.
- Add this to the butter and egg mixture and blend well. Mix in the chunks of white chocolate and cranberries.
- Using your hands, form the dough into walnut sized balls and arrange on the baking trays, spaced well apart. (makes approx 30 cookies).
- Bake in the oven for 10 to 12 mins. Allow to cool for a few minutes, then transfer to a wire rack.
Note These cookies should be quite soft when they are taken out of the oven, so that when they cool down they are crisp on the outside but moist and chewy inside.