Cranberry White Chocolate Panettone Food

CRANBERRY & WHITE CHOCOLATE PANETTONE

Steps:

• Tip the flour, yeast and 1 tsp salt into the food processor fitted with a dough blade. Mix briefly, then add the sugar and mix again. Warm the milk to hand hot and, in a separate bowl, beat the eggs with the vanilla extract. Add both the milk and eggs to the dry ingredients and mix to a soft dough. Work the dough in the processor for 2 mins, then leave in the machine until doubled in size, about 1 hr.
• Cut softened butter into the processor, pulse until incorporated, leave for a further 1 hr to rise again. Add the cranberries, candied peel and white chocolate to the machine, then pulse gently to mix evenly.
• Butter and base line a 20cm deep cake tin. Make a 10cm collar with double thickness baking paper and line the sides of the tin. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball. The dough will be very soft, so flour your hands well before handling it and work quickly. Drop the dough into the tin and leave to rise for 30 mins. Heat oven to 180C/160C fan/gas 4.
• Brush top of the dough liberally with beaten egg and scatter over almonds. Bake for 45-50 mins until the well risen and deep golden brown. Turn out of the tin and cool on a wire rack. Cut into wedges to serve. Will keep for 2 weeks wrapped in foil, or freeze on the day of making for up to 1 month.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.