As our little one’s first birthday fast approaches, our nights are filling up with talk of decorations and late night baking. It’s amazing how the smell of baking can take you back to a place far clearer then that of memories alone. My late grandma was famous for her home baked cut out cookies, and it’s times like these I feel her presence almost as much as I feel her absence. So, I figured, what could be more fitting than to bake them for our little one’s first birthday party? Of course, in accordance with the birthday theme, cut in the shape of bunny rabbits.
I know how happy it would have made my grandma to see her biscuits devoured by our little one and her little friends. I also know it would have come as no surprise that I adjusted her recipe to a healthier version. I substituted white flour with wholemeal, butter with coconut oil and white sugar with brown sugar, reducing the quantity. Admittedly the white chocolate was my own (not so healthy) addition, and they’re even easier to make if you leave out the cranberries and instead sprinkle coconut sugar on top.
As I heeded my mother’s advice and packed the cookies away somewhere cool, layered in air tight containers, I mindlessly hid them away. Moments later, it occurred to me I had placed them in the exact spot my grandma kept hers, under the sink, two cupboards to the left. I guess she was with me all along xx
A healthier Version of White chocolate and Cranberry Cookies
Recipe by Mummy Knows
4 tablespoons coconut oil melted
1/4 cup brown sugar
zest of 1 lemon
1 teaspoon vanilla essence
2 cups wholemeal flour
2 teaspoons baking powder
1/4 cup coconut
2/3 cup cranberries
Preheat the oven to 200c. In a large mixing bowl combine the flour, baking powder and coconut, mix together. In a small saucepan melt the coconut oil. Then, in a small mixing bowl combine the melted coconut oil, vanilla essence, lemon zest and sugar, whisk together well. Add the egg and beat together until a sugary paste forms. Add the flour then the cranberries and continue to mix together.
In the same small saucepan, melt the white chocolate. Add the melted white chocolate (ensure it’s cool enough to touch), transfer to a floured surface and knead the mixture together until it forms a ball. (You may need to add a dash of water to hold the consistency or flour if it’s too sticky). When the dough no longer sticks to your hands it’s ready to role.
On a floured surface split the dough in two and roll out one section at a time. Then using your preferred cookie cutter stamp out each cookie. Transfer the cookies to baking paper lined trays, ensuring there is space between each cookie. Bake for approx 20 minutes or until cookies turn golden around the edges.