Buckwheat White Chocolate Cranberry Cookies
Source: https://www.meranermuehle.it/rcp_recipe/buckwheat-white-chocolate-cranberry-cookies
Baking/cooking time
13-15 Minutes
Difficulty
easy
Ingredients
for 10 cookies
| FOR THE DOUGH | ||
| 150 | g | butter |
| 190 | g | sugar |
| 10 | g | salt |
| 15 | g | vanilla sugar |
| 2 | eggs | |
| 8 | g | baking powder |
| 270 | g | Regiokorn® organic buckwheat flour |
| 150 | g | white chocolate chips or chunks |
| 150 | g | cranberries |
Preparation
- Beat the butter with the sugar, salt, and vanilla sugar in a bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. In a separate bowl, mix the flour and baking powder, then gently fold into the butter mixture until evenly combined.
- Fold in the white chocolate and cranberries.
- Using a spoon or ice cream scoop, form even balls of dough, place on a baking sheet lined with parchment paper, and gently flatten into small, half-round discs.
- Bake in a preheated oven at 170 °C/340 °F fan for about 13–15 minutes, until the edges are lightly golden.
- Garnish the cookies while still warm with a few extra pieces of chocolate, or let cool completely and decorate with melted chocolate.
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