Biscuits aux canneberges fraîches et pépites de chocolat noir



  • 250 gr (0,55 lbs) spelt flour or regular baking wheat flour
  • 100 g (0,22 lbs) brown sugar or white sugar
  • 100 gr (0,22 lbs) butter at room temperature
  • 1 egg
  • 1 large teaspoon baking powder
  • 1 pinch salt
  • 100 gr (0,22 lbs) fresh cranberries that's about 60 cranberries (raspberries or redcurrant)
  • 100 gr(0,22 lbs) dark chocolate chips

Preheat oven to 190 °C (374).

Start by mixing the soft butter with sugar until you get a creamy dough, sugar being well incorporated into the butter.

Combine the dry powders: flour, pinch of salt and baking powder. Pour this into the butter-sugar mixture and mix.

Then add the whole egg (ideally previously beaten in a bowl) and mix.

Roughly crush chocolate or use chocolate chips. Add the cranberries and the chocolate chips and combine again.

Optional: Ideally reserve in the fridge about thirty minutes for the preparation to cool down. Finally form balls (indicative of 50 to 70 gr each) and bake 10 to 20 minutes (time depending on size of your cookies).


 

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