It’s cold rainy and we have had a general strike going for a week now here in Paris. And they are saying it will most definitely last until Christmas and maybe even more. I’m really looking forward to Argentina, summertime and family time. A little sun and blue sky to shorten our very harsh and long winter sounds perfect right now.
In the meantime, all one can really do with all this rain and cold is bake! And in my quest for the perfect edible gift I remembered these cookies. They are to die for. Really. I am a little partial when it comes to white chocolate, but even so I think probably one of the best cookies I’ve had lately. A great gift to offer during this holiday season! They are so pretty!
I tried these cookies at Ottolenghi
when I was in London some time ago and fell in love. They are perfect. The balance between the oats, the almonds, the cranberries and the white chocolate is on point. The cranberry gives them a tartness that are balanced out by the sweetness of the white chocolate. But I should stop describing and you should start making them soon.
I slightly adapted the recipe and I used gluten free oats. If you want to make these cookies gluten free replace the flour by the gluten free flour mix you buy at your local store. It works perfectly.
Whole Almonds, skin on 120 g
Flour 225 g
Jumbo rolled oats 150 g
Salt ¼ tsp
Butter 225 g
Sugar 100 g
Orange (grated zest) 1 large
Dried cranberries soaked in 25 ml of orange juice 125 g
White Chocolate 250 g
Roast the almonds for about 10 minutes at 170 degrees. Cool down and cut in small pieces.
Increase the oven temperature to 190 degrees Celsius. Line 3 baking trays with parchment paper and set aside.
Mix the flour, almonds, oats and salt. These are the “dry ingredients”. Set aside.
Beat the butter, sugar and orange zest until combined about 3 minutes. It’s only a mixture no need to gain volume or anything. Add the dry ingredients and mix until the dough has come together.
Finally add the cranberries and the orange juice and mix until combined.
Transfer the dough onto a lightly floured surface and make a ball. To roll the dough cut it in half, this way it’s easier to manipulate. Roll it out to about ½ cm thick and proceed too cut rounds with a cookie cutter (7 cm diameter if you have it, otherwise whatever round cutter you have will work fine!). Transfer the rounds to the trays you prepared earlier and bake for about 18 minutes, until they are evenly colored all over. Let cool down at room temperature.
Melt the white chocolate over a double broiler (don’t let the bowl touch the water underneath, the steam will suffice), stirring from time to time. Now coat the cookies with one tablespoon of chocolate and use a small spoon to spread it out. Set aside and let the chocolate set. It takes about 1 to 2 hours depending on how humid the day might be!
I dare you not to eat them all before the chocolate sets! I couldn’t help myself 😉