White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free)

Name: White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free)
Total time: 1320 s
Yield: 14-16 Cookie-Cakes
Cuisine: British
Ingredients: 230 g plain flour; 0.25 teaspoons sea salt; 1 teaspoon baking powder; 0.5 teaspoon bicarbonate soda; 3 teaspoons cornflour; 115 g unsalted butter - melted; 100 g light brown sugar; 150 ml condensed milk; 2 teaspoons real vanilla paste; 110 g chopped white chocolate buttons; 2 small handfuls of salted pistachio kernels; 2 small handfuls chopped dried cranberries

carriecooksbest @carriecooksbest

Worcestershire UK

Creamy, Sweet, Salty & Sour. These hybrid treats tick all the right boxes. Not quite a cookie and yet not quite a cake.....Give them a try this Valentine’s ♥️

carriecooksbest @carriecooksbest

Worcestershire UK

Creamy, Sweet, Salty & Sour. These hybrid treats tick all the right boxes. Not quite a cookie and yet not quite a cake.....Give them a try this Valentine’s ♥️

Saved

Ingredients

10-12 minutes (plus 10 mins prep)

14-16 Cookie-Cakes

230 gplain flour
0.25 teaspoonssea salt
1 teaspoonbaking powder
0.5 teaspoonbicarbonate soda
3 teaspoonscornflour
115 gunsalted butter - melted
100 glight brown sugar
150 mlcondensed milk
2 teaspoonsreal vanilla paste
Fillings
110 gchopped white chocolate buttons
2small handfuls of salted pistachio kernels
2small handfuls chopped dried cranberries

Saved

Steps

10-12 minutes (plus 10 mins prep)

1

Preheat the oven to 180Deg C
Sift together the flour, sea salt baking powder, bicarbonate of soda & cornflour into a large bowl.
2

Now in another bowl, thoroughly whisk together the butter and sugar.
3

Add in the condensed milk and vanilla, and mix until properly combined. (This will take a minute or so to incorporate the butter fully.)
4

Add the dry ingredients, to the wet ingredients.
Start to mix until just combined, then add the cookie fillings.
5

Use clean hands to squish the dough to fully combine all the fillings.
Roll the dough into 14-16 balls, and place onto baking trays lined with grease proof paper. Squash the dough balls with the palm of your hand so they are flatter, thick discs.
6

Bake for around 10 - 12 minutes so the edges go slightly golden.
They will be soft but will set as they cool.
Keep for 4-5 days in a airtight container.
To serve the cookies warm pop in the microwave for just under 10 seconds.