Makes approx. 16
Ingredients:
150g unsalted butter (room temp)
150g plain four
100g demerara sugar
100g white chocolate chips
50g dried cranberries
50g ground almonds
50g porridge oats
1/2 tsp bicarbonate of soda
1 large egg (yolk only)
Pre-heat the oven to 180c, 160c (fan) Gas mark 4
Line a couple of baking trays with baking paper (greaseproof paper)
Method:
Gently melt the butter and leave to cool.
In a large bowl sift the flour and bicarbonate of soda. Add the ground almonds, oats, cranberries, sugar and chocolate chips.
Beat the egg yolk into the cooled butter, then pour this into the dry ingredients and combine well.
Divide the mixture into small balls (approx. the size of a ping pong ball) press together firmly and place on the baking trays, leaving a little room between them as they will spread when baking, gently flatten the balls with your fingers.
Bake for 8-10 minutes until golden brown.
Once baked allow to cool slightly before placing on a cooling rack.
