Hello, I’m Elise. Today, I will show you a way to make white chocolate, salted pistachio & cranberry cookie-cakes. 🍪♥️🧁(egg free) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) Recipe
White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To be with this recipe, we have to prepare a few components. You can cook white chocolate, salted pistachio & cranberry cookie-cakes. 🍪♥️🧁(egg free) using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free):
- Get 230 g plain flour
- Get 0.25 teaspoons sea salt
- Take 1 teaspoon baking powder
- Make ready 0.5 teaspoon bicarbonate soda
- Take 3 teaspoons cornflour
- Get 115 g unsalted butter - melted
- Prepare 100 g light brown sugar
- Prepare 150 ml condensed milk
- Take 2 teaspoons real vanilla paste
- Prepare Fillings
- Prepare 110 g chopped white chocolate buttons
- Prepare 2 small handfuls of salted pistachio kernels
- Get 2 small handfuls chopped dried cranberries
Steps to make White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free):
- Preheat the oven to 180Deg C - Sift together the flour, sea salt baking powder, bicarbonate of soda & cornflour into a large bowl.
- Now in another bowl, thoroughly whisk together the butter and sugar.
- Add in the condensed milk and vanilla, and mix until properly combined. (This will take a minute or so to incorporate the butter fully.)
- Add the dry ingredients, to the wet ingredients. - Start to mix until just combined, then add the cookie fillings.
- Use clean hands to squish the dough to fully combine all the fillings. - Roll the dough into 14-16 balls, and place onto baking trays lined with grease proof paper. Squash the dough balls with the palm of your hand so they are flatter, thick discs.
- Bake for around 10 - 12 minutes so the edges go slightly golden. - They will be soft but will set as they cool. - - Keep for 4-5 days in a airtight container. - To serve the cookies warm pop in the microwave for just under 10 seconds.
So that’s going to wrap it up for this exceptional dish white chocolate, salted pistachio & cranberry cookie-cakes. 🍪♥️🧁(egg free) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
