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White Chocolate and Cranberry Biscuits

It has to be a universal truth that life is always made just a little bit better when butter and flour come into the picture, never mind that pesky waistband. So, today for a lovely little treat I decided to whip up these scrumptious biscuits! They’re just what you need if you like a biscuit to dunk with your cup of tea, and it really hits the spot if you’re after something sweet for an afternoon snack.

This recipe has been my go-to for the last couple of years purely because it’s so easy! You can whip up a batch of biscuits in under an hour, and if you’re using a stand mixer you can easily multitask and have lunch or dinner cooking at the same time. It’s a firm favourite with my family, and I always have a fresh batch handy whenever I visit my Grandad. I mean who doesn’t love a full cookie jar? Jamie Oliver, God of a man that he is to us mere mortals, is the creator of these little treasures. Although he recommends just plain milk chocolate chunks, it’s such an easy recipe to tweak that you can really let your creativity fly. I’ve been experimenting with this recipe for quite a while now, and so far my absolute favourite combination is this cranberry and white chocolate variation, which I think just takes the cake.

So give them a whirl, experiment with your favourite flavour combinations, and let me know what you think!


2 cups of self-raising flour
100g of unsalted butter
1 cup of caster sugar
1/2 teaspoon of vanilla extract
1 large egg
1 cup of chopped dried cranberries
1/2 block white chocolate roughly chopped into chunks

Note: I use a stand mixer for this recipe, but it’s super easy to make by hand, so please don’t stress if you don’t have one.


First off you’ll want to pre-heat your oven to 200°c. My oven is conventional, so if you have a fan forced turn the temperature down to about 180°c. Line two baking trays with baking paper and set aside.

Combine the sugar and butter in the bowl of your stand mixer, with the paddle attachment on. You’ll want to beat the mixture for about 3-4 minutes or until pale and creamy.

Turn the speed of your mixer down one notch, add the egg and vanilla.

After this has mixed through, sift the flour into the mixture and let the stand mixer work it into a dough.

Once the dough has formed, add the chocolate and cranberries and combine.

Grab a tablespoon and use that to measure how much dough you’ll need to make one biscuit. Roll the dough into a ball in your hand, and place on the tray. Repeat until all the dough has been used. Make sure to leave enough space between each biscuit, so that when they bake they don’t combine to make one solid biscuit. If it happens, don’t worry we’ve all been there. 

Refrigerate for 15 minutes, then bake for 15 minutes at 200°c. 

Once baked, place on a cooling rack. I can never resist cracking into them straight away, and I’ve had many a burnt tongue as a consequence for my impatience.



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