White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free)

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) is 14-16 Cookie-Cakes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) estimated approx 10-12 minutes (plus 10 mins prep).

To get started with this particular recipe, we must prepare a few ingredients. You can have White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) using 13 ingredients and 6 steps. Here is how you can achieve that.

Creamy, Sweet, Salty & Sour. These hybrid treats tick all the right boxes. Not quite a cookie and yet not quite a cake.....Give them a try this Valentine’s ♥️

Ingredients and spices that need to be Take to make White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free):

1. 230 g plain flour
2. 0.25 teaspoons sea salt
3. 1 teaspoon baking powder
4. 0.5 teaspoon bicarbonate soda
5. 3 teaspoons cornflour
6. 115 g unsalted butter - melted
7. 100 g light brown sugar
8. 150 ml condensed milk
9. 2 teaspoons real vanilla paste
10. Fillings
11. 110 g chopped white chocolate buttons
12. 2 small handfuls of salted pistachio kernels
13. 2 small handfuls chopped dried cranberries

Steps to make to make White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free)

1. Preheat the oven to 180Deg C
   Sift together the flour, sea salt baking powder, bicarbonate of soda & cornflour into a large bowl.
2. Now in another bowl, thoroughly whisk together the butter and sugar.
3. Add in the condensed milk and vanilla, and mix until properly combined. (This will take a minute or so to incorporate the butter fully.)
4. Add the dry ingredients, to the wet ingredients.
   Start to mix until just combined, then add the cookie fillings.
5. Use clean hands to squish the dough to fully combine all the fillings.
   Roll the dough into 14-16 balls, and place onto baking trays lined with grease proof paper. Squash the dough balls with the palm of your hand so they are flatter, thick discs.
6. Bake for around 10 - 12 minutes so the edges go slightly golden.
   They will be soft but will set as they cool.
   
   Keep for 4-5 days in a airtight container.
   To serve the cookies warm pop in the microwave for just under 10 seconds.

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