White Chocolate and Cherry cookies are quick and easy, perfect for sharing, and almost impossible to get wrong.
This bake started out life as a Hummingbird Bakery recipe, which uses dried cranberries instead of cherry, slightly less cinnamon and half soft brown sugar. True to form though, I have sweetened the original in an attempt to satisfy my love for all things naughty.
140g Butter 160g Caster Sugar 1 Egg 1/2 tsp of Vanilla Extract 195g Plain Flour 1/2 tsp Salt 1/2 tsp Cinnamon 1/2 tsp Bicarbonate of Soda 100g of Glacé Cherries 100g of White Chocolate
Cream together the sugar and butter until light and fluffy. Add the egg and vanilla extract and fold in until completely combined. Sift in the flour, salt, cinnamon and bicarbonate of soda and mix until the dough starts to come together. Roughly chop up the chocolate and cherries and fold into the mixture. Break off small balls of dough and roll them into circular shapes. Blob these onto a buttered and lined tray in circular (ish) balls and baked them at 180 degrees for 15mins.