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Hi everyone, Welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, white chocolate, salted pistachio & cranberry cookie-cakes. 🍪♥️🧁(egg free). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. White Chocolate, Salted Pistachio & Cranberry Cookie-Cakes. 🍪♥️🧁(egg free) is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook white chocolate, salted pistachio & cranberry cookie-cakes. 🍪♥️🧁(egg free) using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed 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

Instructions 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.

So that’s going to wrap this up for this exceptional food white chocolate, salted pistachio & cranberry cookie-cakes. 🍪♥️🧁(egg free) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!