These biscuits are very crunchy and brittle and are of a similar style to biscotti with the crunch coming from being baked twice. They are perfect for placing into a cellophane bag and tying up with a decorative ribbon to give as an edible gift for someone this Christmas!
The combination of cranberry and white chocolate is a very classic pairing in a biscuit; just typing in cranberry and white chocolate into Google generates so many cookie recipes! The dried cranberries which are slightly sharp pair so well with the sweet and creamy white chocolate. The crunch of the biscuit contrasts against the chewy cranberries and the melting soft white chocolate.
Check out some similar recipes here as well as the first 3 days of my 12 Days of Christmas!
1 egg white
¼ tsp cream of tartar
40g granulated sugar
33g plain flour
50g dried cranberries, chopped
50g white chocolate, chopped finely
Preheat the oven to 180˚C. Line a baking tray with baking parchment, which is lightly greased.
Whisk the egg white with the cream of tartar until it is frothy. Add the sugar in 4 batches, whisking well between each addition until it holds stiff peaks. This isn’t hard to do by hand. Sift in the flour and use a spatula to fold through the flour, scraping right down to the bottom. Add in the cranberries and white chocolate and fold through until they are well mixed.
Scrape out the batter onto the oiled baking parchment and flatten out to 1.5cm thick. Bake the biscuits for around 25 minutes until the surface is golden and set (by which I mean the top doesn’t give way when you touch it). Leave it to cool fully on the tray.
Preheat the oven to 160˚C. Take a serrated knife and slice the biscuits into long strips about 1cm wide and place them onto a baking tray with the cut side face up. Bake the biscuits again for a total of 15 minutes, turning them to expose the other side halfway through.