110g of softened butter, 110g of caster sugar, 100g of Demerara sugar, one egg, 170g of plain flour, half a teaspoon of baking powder, 150g of white chocolate – cut into chunks or chocolate chips, 85g of dried cranberries.
Preheat the oven to 190ºc. Beat the sugar and butter together. Add the beaten egg to the butter mixture. In a bowl, mix the flour and baking powder. Add this to the butter and egg and blend well. Mix in the chocolate and cranberries.
Line four baking sheets with baking paper. Roll the dough into walnut size balls and space well apart. Bake in the oven for ten minutes. Allow to cool before transferring to a wire rack. I like to stack the cooled cookies and wrap in florist cellophane wrap complete with bow.
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