Baking is the ultimate stress reliever. No matter how sleep deprived, busy or cranky I am, I always have time for cooking up sweet treats. There is truly nothing better than the mechanics of baking - the chopping, stirring, folding, melting, beating - to slow the mind. This recipe is perfect for this. The initial chopping of the chocolate, cranberries and pistachios calms you as you focus on the beautiful constrasting colours - creamy white, deep ruby red and jade green. The best part, though? The almost instant aroma of baked goods filling the house. Pair one of these monsters with a tall iced coffee and some quiet time shared between you and a good book...heavenly.
Jewelled Jumbo Cookies
250g unsalted butter, softened
1 1/2 cups demerara sugar
1 1/2 tsp vanilla extract
2 large eggs
3 1/2 cups SR flour
1/2 cup white chocolate, roughly chopped
1/2 cup dried cranberries, roughly chopped
1/2 cup pistachio nuts, roughly chopped
Preheat oven to 180 degrees C. Beat together butter, sugar and vanilla. Add eggs one at a time, mixing well in between. Sift in flour and combine to form a crumbly dough mixture. Fold through the chocolate, cranberries and nuts. Use 1/3 cup to scoop out cookie dough. Push together in hands and form into a thick disc. Space cookies 5cm apart on lined baking trays and bake for 15 minutes. Makes 15 cookies.
F. x
