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White Choc, Pretzel & Cranberry Cookies (1)

White Chocolate, Pretzel & Cranberry Cookies

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So, now it is November, that means we can officially say the C word!

I wanted to create a cookie, inspired by the ingredients usually available this time of year and immediately thought of cranberries. These delicious little berries are very tart, but when dried and most often, sweetened with a fruit syrup, they mellow but still give a tang. To contrast this, I included sweet white chocolate and to give another dimension, I included the saltiness and crunch of pretzels and peanut butter.

I do like simple recipes (life is too short to follow many steps) and simple measures, so do please give these a go.

White Chocolate, Pretzel & Cranberry Cookies

Joanne Iceton
A delicious salty, sweet and tangy cookie
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Servings 10 cookies

Equipment

  • Weighing scales
  • Measuring Spoons
  • mixing bowl
  • Spoon
  • Fork
  • Baking Tray/s
  • Spatula or wide knife
  • Oven

Ingredients
  

  • 100 g peanut butter crunchy or smooth
  • 100 g butter softened
  • 100 g brown or demerara sugar
  • 1 egg
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 100 g wholemeal flour*
  • 50 g white chocolate chopped
  • 50 g pretzels crushed with your hands
  • 25 g dried cranberries

Instructions
 

  • Oven 180c
  • Mix the peanut butter, butter and sugar. Beat in the egg then baking powder and bicarb..
  • Stir in the flour, making sure it is well mixed in. Stir in the chopped chocolate, crushed pretzels and cranberries.
  • Roll walnut sized balls of dough and place well apart to allow for spreading on greased/lined baking trays.
  • Flatten slightly with the back of a fork then bake for 12 - 15 mins, flattening again with a spatula half way through.
  • If you wish to have soft set biscuits, bake for 10 - 12 mins and up to 15 mins for a crisp biscuit. They will continue to cook and set even after removing from the oven.
  • Leave to cool for about 5 mins on the baking tray, then transfer to a cooling rack to cool fully.

Notes

These biscuits will keep in an airtight container for 5 - 7 days.
*If preferred, you can use plain flour, or omit the baking powder, and use self raising flour
 

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

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Nutritional Benefits:

Peanut butter is a valuable protein source and also contains heart healthy monounsaturated fats.

Wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.

 

 

Raspberry & White Choc Muffins (3)

Raspberry & White Chocolate Muffins

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I created these simple muffins having rescued some slightly mushed raspberries a few weeks ago and freezing them. Marrying the slight tartness of the bright red raspberries with the sweetness of white chocolate, not only creates a taste explosion, but a beautiful colour contrast too.

These are delicious warm or cold….if they last that long!

RASPBERRY & WHITE CHOCOLATE MUFFINS

Joanne Iceton
A delicious fruity treat
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Servings 12 muffins depending on size

Equipment

  • Scales
  • Muffin tin 12 hole
  • Measuring Spoons
  • mixing bowl
  • Oven

Ingredients
  

  • 100 g butter
  • 100 g brown or caster sugar
  • 125 g Greek or natural yogurt
  • 4 tbsp milk
  • 2 eggs
  • 250 g self raising flour
  • 200 g raspberries* frozen or fresh
  • 100 g white chocolate, chopped* or you can use white choc chip drops
  • 2 tbsp demerara or more brown sugar optional

Instructions
 

  • Oven 180c
  • Cream together the butter and sugar,. Stir in the yogurt and milk. Beat in the egg.
  • Fold in the flour until you have a thick batter. 
  • Chop the chocolate then stir 60g of it in the batter, keeping the rest aside for the topping. Gently mix in the raspberries.
  • Grease 12 holes in a muffin tin (or use muffin liners) and divide the batter between the moulds. Scatter with the remaining chopped chocolate, then the demerara sugar.
  • Bake for 25 mins until the muffins rise, are golden, and a clean sharp knife inserted in the centre comes out clean.
  • Rest for 5 mins in the muffin tin, then remove on to a cooling rack to cool fully.

Notes

These muffins will keep for up to 3 days in an airtight container, a little longer if kept in the fridge.
*You can also use other soft fruit such as strawberries, blueberries, or chopped peaches instead of raspberries and swap the white chocolate for dark or milk chocolate if wished.

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

 

 

 

Nutritional Benefits:

Raspberries are a good source of vitamin C (essential for the growth and repair of  tissues as well as helping maintain a good immune system) and  also soluble fibre. Berries are best eaten raw as some of the nutrient content is destroyed when cooked but many are still retained. All the more reason to eat a few whilst cooking!