Today we made chocolate and cranberry cookies. The recipe is from one of my favourite recipe books, Tessa Kiros' Apples for Jam. I must admit that sometimes I just browse through this book for the beautiful photography and the quirky styling. I have cooked quite a few things from it including the vanilla cake (both as a large cake and as cupcakes), honey cake, chicken escalopes with parsley and capers and her many variations on 'casserole'. Like the cookie recipe they all seem to work everytime.
Unlike a lot of biscuit recipes, this one really doesn't have that much butter or sugar in it so I don't feel so guilty making it! If you want to try it out for yourself here is the recipe...
Tessa Kiros' Chocolate and Cranberry Cookies
75g butter, softened
50g soft brown sugar
few drops of vanilla extract
160g plain flour
1/2 tsp baking powder
110g dark semi-sweet chocolate, roughly chopped
50g dried cranberries
Preheat oven to 190C (375F) and line two baking trays with baking paper. Cream butter and sugar, mix in egg and vanilla. Sift in flour and baking powder with a pinch of salt. Beat with a wooden spoon to make a soft sandy mixture. Stir through chocolate and cranberries.
Lightly moisten your hands and roll teaspoons of mixture into balls. Arrange on trays leaving room for spreading. Bake for 12-15 mins or until golden in centre and darkening on edges. Remove from oven but leave on tray to cool and firm up.
Makes 30 small biscuits.