Taking care of a new baby on one's own does not allow much time for personal craving, does it? So when my mum came down from Penang to help out for a week or so after the confinement nanny left, I finally have the opportunity to tend to the craving, and even that, I have to make do with whatever ingredients I have at home. Gratefully, I have enough to make a full batch of cranberry cookies.
80g Butter (room temperature)
1 egg (approx 50g, slightly beaten)
150g plain flour
50g wholemeal flour
1 cup of cranberries
1. Whisk sugar and butter evenly, add in the egg in 3 small portions, mixing evenly each time before adding the next.
2. Add in the dry ingredients, milk and cranberries. Mix evenly before each addition.
3. Preheat oven at 180 degree C.
4. Grease baking tray, scoop the cookie dough using spoon and arrange evenly on tray, flattening each one with the back of the spoon.
5. Bake for approx 20 mins or until the surface turned golden.
The recipe was adapted from 文怡－从零开始学烘培. The original recipe calls for full wholemeal flour as well as additional oatmeal, and slightly more sugar (80g) but less cranberries. From experience, I knew that the wholemeal flour I bought is different and will not turn out well if used in full quantity, hence I opted to use 3 quarter plain flour and 1 quarter wholemeal flour. I actually intended to add in the oatmeal but after mixing in the flour, I thought the dough was just about the right dryness, so I pulled out the oatmeal at the very last minute.
The cookies turned out well even with my changes. The texture was crunchy and has a nice nutty flavour due to wholemeal flour I used. The sweetness was just right for my taste, with some of it being compensated by the additional cranberries added.
Since when eating homemade cookies became a luxury? I felt so blissful biting into them, while having a nice cup of coffee.. it was done while the baby was sleeping, of course. And how can I forget my mum, who came to responding to my SOS call. Thanks mum :)