A Past Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes. Previous recipes are available here - archived recipes

Chocolate and Cranberry Sparkly Christmas Cookies

You will need:

Jane Asher Creations Yorkie Chocolate Cookie Mix
60g butter
30ml (2 tablespoons) water
50g dried cranberries
Flour for rolling out the cookies
50g White Chocolate (Optional)
3 tsp (6g) icing sugar (for mixing with the melted white chocolate if using)
Decorations for topping the cookies

Christmas cookie cutters
Rolling pin
Baking tray

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 190ºC (170ºC fan assisted ovens) / 375ºF/ Gas Mark 5.

1. Empty the cookie mix into a bowl and add 60g softened or spreadable butter. Mix together with a spoon.
2. Add 30ml water (2 tablespoons) and 50g dried cranberries, mix to make a firm dough. Add extra water if needed a little at a time but don’t let it get too sticky or it will be difficult to roll out.
3. On a lightly floured surface, roll dough out to desired thickness about half a centimetre (5mm or ¼ inch).
4. Using Christmas cutters of your own choice cut out cookies and carefully lift onto a greased baking tray using a palette knife or similar flat utensil.
5. Bake for approximately 8 to 10 minutes until cooked. The cookies will still be slightly soft but will harden on cooling.
6. When cooled remove from baking tray and allow to cool completely on a cooling rack.

Decorating the Cookies:

Here are just two suggestions for how to decorate the cookies, but the choice is entirely yours, you may have your own ideas.

1. Break the Yorkie bar into a microwaveable bowl and microwave on medium heat for short 20 second bursts until melted and smooth.
   Place a small amount of the melted chocolate onto the cookie and spread over leaving a small gap around the edge if you wish or fully coat it.
   Decorate with your own choice of decorations.
   Leave to set.
   
2. Break the white chocolate into a microwaveable bowl and place over a pan of boiling water.
   NOTE- Don’t melt the white chocolate in the microwave because it will burn.
   Stir until all the chocolate has melted and smooth. Add the icing sugar and mix well.
   Place a small amount of the melted chocolate onto the cookie and spread over leaving a small gap around the edge if you wish or fully coat it.
   Decorate with your own choice of decorations.
   Leave to set.