The ultimate cookies - builders' award
These things are truly disgustingly nice (there should be a Disgustingly Nice category on Fiend, don’t you think?), unbelievably easy to make and they keep, if you let them.
A couple of years ago I had decorators in and as you do, dished out biscuits for them to have on their tea break. I just had some of these in the house so mixed them in with some shop-bought (oh no, I don’t bake biscuits just for the builders. Or should I? Is it patronising to, is it condescending not to? Quandaries…) and promptly every day they polished my cookies leaving the shop-bought ones behind. They told me they had The Biscuit of the Year competition running amongst their customers and the cookies below were the firm contenders for the first prize.
Sadly they didn’t come back to me with the competition results. But I’m certain it was only because they didn’t get round to the award stage.
I have sadly no idea where the recipe comes from: I suspect it’s from Nestle Carnation milk site, I’ve modified it slightly adding muscovado sugar as I know that makes for the lovely chewy texture. Cranberries are mine too only the cranberry objector in my house insisted on splitting the mix and making some cookies with just the choc chips. The truth is – he’ll polish off the cranberry ones first anyway.
These things are truly disgustingly nice (there should be a Disgustingly Nice category on Fien...
- Makes 20 – 30, depending on the size
- 225g butter, softened
- 125g caster sugar
- 100g soft brown sugar
- 170g condensed milk (sweetened)
- 350g plain flour
- 1 ½ tsp baking powder
- 150g white chocolate, chopped
- 100g dried cranberries
Preheat the oven to 180C/350F/gas 4. Line baking trays with parchment.
Beat the butter with the sugars until pale and fluffy. Stir in the condensed milk. Sift the flower with the baking powder and stir into the mix with the chopped chocolate and the cranberries. Mix to a soft dough.
Scoop chunks of the dough the size of a large walnut – no need to make them very shapely - and place on the baking trays, spaced well apart.
Bake for 15-17 minutes until only just turning golden brown at the edges.
Remove from the oven, cool on the trays for a few minutes then transfer to a wire rack to cool completely.