White Chocolate and Cranberry cookies (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
225 g light brown sugar
135 g golden syrup
10 g vanilla essence
9 g baking powder
6 g bicarbonate of soda
345 g flour
90 g dried cranberries
90 g Callebaut Chocolate Chunks - white
Cream the butter, sugar and golden syrup together.
Add in the eggs and vanilla essence to create a smooth mix.
Fold through the dry ingredients.
Add in the dried cranberries and chocolate and form a dough.
Shape into roll and cling film. At this stage you can freeze the dough.
Form the dough into 100 g balls and place onto a baking tray and cook at 160°C for approx 10-15min.