Cranberry, White Chocolate & Oat Biscuits

20 November 2011

Post image for Cranberry, White Chocolate & Oat Biscuits
In a perfect world, my biscuit tin would be constantly stocked with homemade biscuits and cookies, ready for those moments when I sit down to my afternoon cup of tea or when friends and neighbours drop by unexpectedly. Unfortunately, my full-time job often prevents the opportunity for frequent baking during the week, something which I try to make up for over the weekend.

I know that dried cranberries are available throughout the year, but somehow it seems more fitting to use them when Christmas is around the corner. I started off making a simple shortbread and then added my current seasonal favourites – dried cranberries, white chocolate chips, oats and lemon zest. The following recipe is the result of my experiment.

The lemon zest brings a bright, zingy flavour to the biscuits which I liked, and the oats provide added texture and crunch, though you are welcome to leave them out.

As luck would have it, I had friends pop by the following day for an afternoon tea. I was only too happy to reach for the biscuit tin, grateful that it was well-stocked. :-)

Ingredients
200 g butter, softened
100 g icing sugar
1 teaspoon vanilla extract
zest of 1 lemon
200 g plain flour
1/2 teaspoon baking powder
50 g rolled oats
50 g dried cranberries, roughly chopped
100 g white chocolate chips

Preheat the oven to 180°C. Line a baking tray with baking paper.

Cream the butter, icing sugar, vanilla extract and lemon zest until light and fluffy.

Mix in the flour and baking powder. Next add the rolled oats, dried cranberries and white chocolate chips. Mix everything together to form a dough.

Pinch off small pieces of dough and roll into small balls. Place the balls of dough on the baking tray and flatten them slightly. The biscuits will spread as they bake so leave some space between each piece of dough.

Bake for 8-10 minutes until lightly golden. Remove the baking tray from the oven and leave the biscuits on the tray for 4-5 minutes before removing them to a wire rack to cool.

Makes about 30 biscuits.

 

Biscuits d’avoine, cranberries, chocolat blanc

Ingrédients pour 30 biscuits
200 g de beurre ramolli
100 g de sugre glace
1 cuiller à café d’extrait de vanille
1 zeste de citron
200 g de farine
1 cuiller à café de levure de pâtisserie
50 g de flocons d’avoine
50 g de cranberries hachées grossièrement
100 g de copeaux de chocolat blanc

Préchauffer le four à 180°C. Garnir une plaque à pâtisserie de papier de cuisson.

Mélanger beurre, sucre glace, extrait de vanille et zeste de citron pour obtenir une pâte blanche et onctueuse.

Dans un autre récipient, déposer farine et levure, ajouter les flocons d’avoine, les cranberries et les copeaux de chocolat blanc, puis incorporer le mélange précédent.

Saisir une petite quantité de pâte et la rouler en une boule. Renouveler l’opération. Déposer les boules sur la plaque, puis les aplatir légèrement (les espacer car elles vont s’étaler à la cuisson).

Cuire 8 à 10 minutes jusqu’à ce que les gâteaux dorent. Sortir la plaque du four, attendre 4 à 5 minutes puis disposer les biscuits sur une grille jusqu’à refroidissement.

{ 25 comments… read them below or add one }

Anita Menon 21 November 2011 at 8:58 am

I love the tea cups and the saucer that has enough space to place one biscuit.

Gorgeous photos.

I live in the same ideal world as you. Who knows , we might be neighbours!

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eat, little bird 21 November 2011 at 7:10 pm

Thank you, Anita! If we were neighbours, I hope your biscuit tin would always be well-stocked because I would be visiting quite often ;-)

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manu 21 November 2011 at 9:29 am

They’re so beautiful!!
Have a nice week
Manu

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eat, little bird 21 November 2011 at 7:11 pm

Thanks, Manu!

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The Food Sage 21 November 2011 at 12:23 pm

Stop it! I am still thinking about the cinnamon and date slice. I feel a baking weekend coming on. Thanks for the inspiration. Those cookies look de-vine!!

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eat, little bird 21 November 2011 at 7:13 pm

LOL! I am trying to get through a back-log of posts before the end of the year, so brace yourself ;-) Isn’t it great to make baking plans for the weekend when it’s only Monday?

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The Food Sage 22 November 2011 at 12:23 pm

Glad to hear you are getting a backlog of post off your plate!

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leaf (the indolent cook) 21 November 2011 at 1:37 pm

Pretty flavours! A little citrusy zing aways goes nicely with white chocolate.

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eat, little bird 21 November 2011 at 7:14 pm

Hello! Indeed, I think the lemon cuts through some of the sweetness of the white chocolate. I love this combination!

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Sam- I -am 21 November 2011 at 1:56 pm

I love the look and sound of these! I just nver know my way around oats Creme! Which one are the ‘Rolled’ ones?

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eat, little bird 21 November 2011 at 7:19 pm

Hi Sam! Eek, I’m not an expert on this but I think the “rolled” oats are the flat ones and which are sometimes called “oatmeal”. It’s the type you use in bircher-muesli? …

Not sure if that explanation was of much help! But here is a helpful link :-) http://www.foodsubs.com/GrainOats.html

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Caroline 21 November 2011 at 9:14 pm

Gorgeous pictures Creme and the cookies sound lush!

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Liz Headon 22 November 2011 at 6:42 pm

These sound lovely – I’m not usually one for white chocolate but here I imagine it works well. I am sooo with you on trying to use ingredients in their right season even when they’re available year-round: makes them feel more special !

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eat, little bird 23 November 2011 at 12:43 am

I also thought I wasn’t that keen on white chocolate until I tried Green & Black’s organic white chocolate one day – I had to force myself to not eat the whole bar in one sitting! White chocolate can be quite sweet but it takes me back to my childhood and the days of Milkybars :-)

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ravenouscouple 23 November 2011 at 12:19 am

such a beautiful blog! thank you for visiting ours!

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Julia @ Mélanger 24 November 2011 at 4:09 am

I so hear you. With a full time job and a toddler to look after, I rarely have time to bake. :( But so glad that you have squeezed in some time so you could share this delightful little cookie with us. Just a perfect little treat, no? :)

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eat, little bird 26 November 2011 at 2:15 am

Oh I really admire your time management skills in balancing a full-time job, a young family AND a blog! It’s a shame that we don’t get to bake as much as we would like, but that could be a good thing for the waistline ;-)

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Julia Levy 27 November 2011 at 9:44 pm

Ooooh, as luck would have it I just brought home some white choc chips from the US. Now should i make a tin for jo’s new work colleagues or mine?!?

Lovely post and gorgeous photos creme, I’m looking forward to catching up on all your lovely posts.

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Samantha Archer 19 December 2011 at 3:45 pm

These are great! I just made these for my co-workers & they are absolutely yum. They will love them, thank you!

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eat, little bird 19 December 2011 at 8:40 pm

Oh thank you for the feedback! I’m so glad you like them !

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Daisy@Nevertoosweet 5 December 2012 at 6:02 am

Its my first time here at your blog! And I just made these cookies and they are AMAZING :) thank you so much for the recipe!

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Belinda Bekkers 29 June 2013 at 11:13 am

Thought about freezing cookie dough and then you can cook it during the week when you want fresh ones?

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eat, little bird 2 July 2013 at 10:51 am

I agree that’s a great idea. Unfortunately, we have a really tiny freezer, the size of one you find in a bar fridge. If we had a bigger freezer, I would definitely be freezing lots of cookie dough!

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audrey 11 July 2013 at 8:52 am

Hi, looks absolutely yummy! are they crispy or chewy cookies? l
Looking for a crunchy crispy version of the oatmeal cookie.

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eat, little bird 11 July 2013 at 2:26 pm

I would describe these as more crunchy than chewy, though much depends on how thick you make the cookies and for how long you bake them. I like my cookies on the crunchy side also and, after removing the tray from the oven, I tend to leave them on the tray for a good 5 minutes or so to crisp up. I hope this helps.

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