Festive Cookies for Freezing

• butter↗225g g

  soft

• caster sugar↗75g g
• condensed milk↗175g g
• vanilla extract↗1 tsp tsp
• plain flour↗350g g
• baking powder↗2 tsp tsp
• ground cinnamon↗2 tsp tsp
• dried cranberries↗75g g
• white chocolate↗100g g

  chopped into pieces

Step-by-step instructions

1. 1

   Beat the butter and sugar with an electric whisk until light and fluffy. Add the condensed milk and vanilla and whisk for another minute until the ingredients just combine. Mix the flour, baking powder and cinnamon. Add this mixture to the wet ingredients and stir to form a dough. Gently fold in the dried cranberries and white chocolate pieces.

2. 2

   Divide the dough in half and shape each portion into a sausage about 4 cm thick. Wrap each sausage in a double layer of parchment paper. Tie the ends with a ribbon like a Christmas firecracker, then freeze for at least 24 hours until solid. The dough will keep in the freezer for up to three months. After freezing, keep it frozen until baking. To maintain the frozen state during a short trip to the recipient’s home, pack it in a cooler box or insulated bag with frozen packs. Write the following instructions on a note for the recipient: Preheat the oven to 180 °C/160 °C fan/gas 4. Slice the dough into 1 cm thick rounds and place them on a non‑stick baking tray, leaving space between them so the cookies can spread. Bake for 12 minutes until the edges turn golden. Let cool for 5 minutes, then transfer to a wire rack to cool completely.