I love the combination of white chocolate and cranberries for Christmas. This is one of my entries for the Fortnum and Mason meetup arranged by Vanessa Kimbell.
225g softened butter
150g caster sugar
250g self raising flour
1 large eggs
100g white chocolate chips
50g dried cranberries
The recipe below makes about 12 large cookies.
Mix everything together
Divide the mixture into four pieces and roll into logs. Cover with baking parchment and clingfilm and place in the fridge.
You can keep the mixture in the fridge for a week or freeze for 3 months. Defrost in the fridge before using.
To cook, heat the oven to 190C. Take the chilled dough and slice the roll into thin sections.
Place these on a baking sheet and cook for 10 minutes or until golden.
Leave to cool and firm up on the baking tray.