White Christmas Cookies

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By Darren Purchese

A thoughtful gift, a fancy place setting or just delicious snacks for the crew at Christmas. These are extremely moreish, and you’ll probably find you’ll be making these all year round.

These will last for a month at least if the bag is sealed shut correctly. Make ahead of time to give yourself time during the mad few days and store them in the pantry in a cool dark corner.

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

80
pieces

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Ingredients

Servings

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400g unsalted butter, room temperature
200g icing sugar, sieved
90g cornflour
400g plain flour
50g desiccated coconut
200g cranberries, dried and chopped
100g pistachio, chopped
400g white chocolate, coarse chopped
1

To get started… preheat the oven to 165°C and line two baking trays with a sheet of baking paper that has been stuck down with spray grease.

 

2

For the dough… mix the butter with the sugar using a paddle in an electric stand mixer. Cream the ingredients together on a low speed until pale and smooth use a spatula to scrape the mix from the sides of the bowl to ensure it creams evenly. Add all of the remaining ingredients, except 300 g of the white chocolate, to the creamed butter & sugar and mix just until the dough comes together.

 

3

To cut… transfer the dough to a lightly floured worktop and knead gently to a ball. Flatten the ball and place it in between two large sheets of baking paper. Use a rolling pin to roll the dough to 1 cm in thickness, transfer to the fridge to rest for an hour. Use a 4cm diameter round cutter to cut out cookies and place them onto the baking trays evenly spaced apart. Reroll and cut any trim to get over 80 cookies in total.

 

4

To bake… bake the cookies a tray at a time for 14 minutes until they are just cooked. Once removed from the oven and leave to cool on the tray. Repeat with the second tray and leave both batches of cookies to cool. Combine all of the cookies onto 1 tray and reserve.

 

5

To dip in chocolate… place the remaining white chocolate into a plastic bowl and pop it into the microwave. Heat on high for 20 seconds and remove, stir the chocolate and again heat for a further 20 seconds and stir again. Heat again and again until the chocolate is half melted, and then stir with a silicone spatula to melt the remaining chocolate with friction and residual heat. If the chocolate has not fully melted or you have a few lumps you can open the door to the warm oven and hold the bowl in there for 10 seconds at a time, stirring after each heat. Once the chocolate is fully melted transfer it to a piping bag and pipe a small quantity of white chocolate onto the surface of the cookies. Pick the tray up with your hands and gently tap it onto the bench to level and flatten the chocolate on the surface of the cookies. Place the tray into the fridge for 5 minutes before placing 8 biscuits into small cellophane bags with a ribbon and gift tag for gifts or place settings.

 

1
0 hours 0 minutes

To get started… preheat the oven to 165°C and line two baking trays with a sheet of baking paper that has been stuck down with spray grease.

2
0 hours 0 minutes

For the dough… mix the butter with the sugar using a paddle in an electric stand mixer. Cream the ingredients together on a low speed until pale and smooth use a spatula to scrape the mix from the sides of the bowl to ensure it creams evenly. Add all of the remaining ingredients, except 300 g of the white chocolate, to the creamed butter & sugar and mix just until the dough comes together.

3
0 hours 0 minutes

To cut… transfer the dough to a lightly floured worktop and knead gently to a ball. Flatten the ball and place it in between two large sheets of baking paper. Use a rolling pin to roll the dough to 1 cm in thickness, transfer to the fridge to rest for an hour. Use a 4cm diameter round cutter to cut out cookies and place them onto the baking trays evenly spaced apart. Reroll and cut any trim to get over 80 cookies in total.

4
0 hours 0 minutes

To bake… bake the cookies a tray at a time for 14 minutes until they are just cooked. Once removed from the oven and leave to cool on the tray. Repeat with the second tray and leave both batches of cookies to cool. Combine all of the cookies onto 1 tray and reserve.

5
0 hours 0 minutes

To dip in chocolate… place the remaining white chocolate into a plastic bowl and pop it into the microwave. Heat on high for 20 seconds and remove, stir the chocolate and again heat for a further 20 seconds and stir again. Heat again and again until the chocolate is half melted, and then stir with a silicone spatula to melt the remaining chocolate with friction and residual heat. If the chocolate has not fully melted or you have a few lumps you can open the door to the warm oven and hold the bowl in there for 10 seconds at a time, stirring after each heat. Once the chocolate is fully melted transfer it to a piping bag and pipe a small quantity of white chocolate onto the surface of the cookies. Pick the tray up with your hands and gently tap it onto the bench to level and flatten the chocolate on the surface of the cookies. Place the tray into the fridge for 5 minutes before placing 8 biscuits into small cellophane bags with a ribbon and gift tag for gifts or place settings.