Cranberry, Oat and White Chocolate Biscuits
Yotam Ottolenghi and Helen Goh's recipe for Cranberry, Oat and White Chocolate Biscuits are a brilliant last minute edible gift idea with cranberry for an added festive touch.
We first made these to sell around Thanksgiving, but our customers soon demanded them all year round. They have enough going for them to appeal to all senses, as well as seasons: tartness from the cranberries, chewiness from the oats, nuttiness from the wholemeal flour and almonds, and a bit of sweet luxury from the white chocolate coating. Sour cherries or plump Californian cherries can be used instead of the cranberries, if preferred.
|150g||whole almonds, skin on|
|150g||plain flour, plus extra for dusting|
|150g||jumbo rolled oats|
|225g||unsalted butter, at room temperature, roughly cut into 3-4cm pieces|
|1 tbsp||finely grated zest of 1 large orange|
|125g||dried cranberries, chopped in half (if they are not already chopped), soaked in 25ml orange juice|
You will need a 7cm cookie cutter and an electric mixer with a paddle attachment.
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Spread the almonds out on a baking tray and roast for 10 minutes. Remove from the oven and, once cool enough to handle, roughly chop into 0.5–1cm pieces. Transfer the nuts to a large bowl and add the flours, oats and salt. Mix together and set aside.
Increase the oven temperature to 190°C/170°C Fan/Gas Mark 5. Line two or three baking trays with baking parchment and set aside.
Place the butter, sugar and orange zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed for about 2 minutes, until combined and light. Add the almond and flour mix to the butter and sugar and continue to mix on a low speed until the dough just comes together. Add the cranberries and orange juice and mix for another few seconds to combine, then tip the dough on to a lightly floured work surface. Knead into a ball, sprinkling over more flour if needed to prevent it getting too sticky.
Cut the dough in half and roll out one half so that it’s just over 0.5cm thick. Use a 7cm cookie cutter to cut the dough into rounds. Transfer these to a lined tray while you continue with the remaining dough. Bake for 18 minutes, until lightly coloured all over. Remove from the oven and set aside until completely cool.
Meanwhile, place the white chocolate in a small bowl over a pan of gently simmering water, stirring occasionally, until melted. Do not let the base of the bowl touch the water. To coat the cookies, use the back of a dessertspoon to spread a tablespoon of melted chocolate over each. Set aside on a cooling rack for the chocolate to set, which can take up to an hour, before serving.
These will keep for up to a week in an airtight container.