Odds and Sods

Cranberry and white chocolate cookies
1. 

100g butter
85g icing sugar
1 vanilla pod, split and seeds scraped, or half tsp vanilla paste (optional)
100g self-raising flour
30g cornflour
4 tbsp rolled oats
50g white chocolate, roughly chopped
50g cranberries - fresh, defrosted or rehydrated

Beat the butter and icing sugar till pale, then add the vanilla, if using. Combine the flour, cornflour and oats, then add to the butter, Mix in the chocolate and berries, then shape the dough into a roll, Wrap in clingfilm and refrigerate for at least 1 hour,

Preheat the oven to 180C/gas 4. Slice the dough into 1cm rounds, place on a baking tray lined with greaseproof paper and bake for 10-15 minutes, until light golden brown, but soft to the touch, Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating

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