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

Portions

		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

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.