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Cranberry, Oat and White Chocolate Biscuits

Cranberry, Oat and White Chocolate Biscuits

From Sweet, by Yotam Ottolenghi and Helen Goh*
Course Cookies
Author Izy


  • 125 g dried cranberries (soaked in 25ml orange juice)
  • 150 g (1 cup) almonds
  • 150 g (1 1/4 cups) plain flour (all-purpose flour)
  • 75 g (2/3 cup) wholemeal flour (whole wheat flour)
  • 150 g (1 1/2 cups) jumbo rolled oats
  • 1/4 tsp salt
  • 225 g (1 cup) unsalted butter, softened
  • 100 g (1/2 cup) caster sugar (superfine sugar)
  • finely grated zest of 1 orange
  • 250 g (9 oz) white chocolate, melted


  • Preheat the oven to 180°C/160°C Fan/350oF.
  • Spread the almonds out on a baking tray and roast for 10 minutes. Remove from the oven and, once cool enough to handle, roughly chop into 0.5–1cm pieces. Transfer the nuts to a large bowl and add the flours, oats and salt. Mix together and set aside.
  • Increase the oven temperature to 190°C/170°C Fan/375oF Line two or three baking trays with baking parchment and set aside.
  • Place the butter, sugar and orange zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed for about 2 minutes, until combined and light.
  •  Add the almond and flour mix to the butter and sugar and continue to mix on a low speed until the dough just comes together. Add the cranberries and orange juice and mix for another few seconds to combine, then tip the dough on to a lightly floured work surface. Knead into a ball, sprinkling over more flour if needed to prevent it getting too sticky.
  • Cut the dough in half and roll out one half so that it’s just over 0.5cm thick. Use a 7cm cookie cutter to cut the dough into rounds. Transfer these to a lined tray while you continue with the remaining dough. Bake for 10-15 minutes, until lightly coloured all over. Remove from the oven and set aside until completely cool.
  • Meanwhile, place the white chocolate in a small bowl over a pan of gently simmering water, stirring occasionally, until melted. Do not let the base of the bowl touch the water. 

To coat the cookies:

  • Either use the back of a dessertspoon to spread a tablespoon of melted chocolate over each. 
  • OR transfer the melted chocolate to a piping bag, cut off the very tip and drizzle it over the cookies.
  •  Set aside on a cooling rack for the chocolate to set, which can take up to an hour, before serving