White chocolate cranberry crumbles
I had a few dried cranberries left over from my white chocolate cranberry celebration cake and had been dying to try a Christmas version of my crumbles for ages – enter white chocolate cranberry crumbles!
I think the reason that my crumbles are by far the most popular thing I make is that they’re like an adult version of a cookie! They have the same sweet, crumbly indulgent appeal, but are somehow more permissible for the grown ups to enjoy! So I thought I would have a play with my white chocolate and cranberry cookie recipe and see what I could do to turn it into a crumble bar.
The result is just as delicious but more importantly – for me at least – has a much longer shelf life! Whereas my cookies tend to be best on the day, these were just as delicious several days later! You can also have great fun with the decoration to make them look a little more elegant.
Ingredients
- 8 ounces / 230g plain flour
- 3¾ ounces / 110g porridge oats
- 3½ ounces / 100g jumbo oats
- 9 ounces / 260g light brown soft sugar
- 1 teaspoon of bicarbonate of soda
- ¼ teaspoon of salt
- 2 teaspoons of cinnamon
- 8¼ ounces / 235g unsalted butter, softened
- 14 ounces / 400g white chocolate chips
- 10½ ounces / 300g dried cranberries
- 3½ ounces / 100g milk chocolate to serve
- sparkling snow topping
Method
Pre heat the oven to 350°F / 180°C (320°F / 160°C fan). Line a 13 × 9½ inch / 33 x 24cm baking tray with greaseproof paper.
Mix the flour, oats, sugar, bicarbonate of soda, cinnamon, and salt in a bowl.
Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture.
Put a layer of ½ of the dough mixture into the lined baking tray and press it down so it is packed tightly in the bottom of the tin.
Sprinkle the chocolate chips and dried cranberries over the mixture in the tin and spread evenly.
Sprinkle over the remaining dough mixture and press down (not too firmly as the finished crumble will be too dense) with your hand or a spatula so that it forms an even topping.
Cook in the oven for 30 minutes before removing to cool completely.
Once cool, cut into bars, melt the remaining chocolate and drizzle over the top.
Leave the chocolate to set before sprinkling with sparkling snow topping.
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