White chocolate and cranberry biscuits from Ottolenghi - The Cookbook (page 225) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You can use dried blueberries as an alternative.

  • Havemoicy on December 24, 2025

    This note is for Joffy. Seeing as you’ve tested the fridge/freezer etc methods (normally fail-safe) just add a bit more flour or use less butter until you get the desired consistency.

  • Joffy on December 23, 2025

    Could not stop the cookies from spreading. These taste really good, but I tried 4 different variations from the recipe (refrigerated dough, frozen dough, longer bake, shorter bake), and these always got too spread out. Really good, just not the prettiest. I’m sure it’s user error, but cannot figure it out

  • CourtneyT on November 26, 2025

    Nice flavour and easy to make.

  • Melyinoz on December 12, 2020

    I made these gluten free by using 20g tapioca flour and 80g of brown rice flour. I also used rice flakes to replace the oats. Where I really messed up is in not heeding the instructions re the biscuit size and the spacing. I put all the biscuits on two trays. One tray spread so much they all joined up and made one gigantic rectangular biscuit!! I think I will be able to salvage it by cutting it into squares or shards.

  • Melanie on September 10, 2013

    Very good. Sweet but not overly so.

  • lilham on April 12, 2012

    I was afraid this will be very sweet with the white chocolate and dried cranberries. But it is just the right about of sweetness, and a very nice texture with the oats and dried cranberries. Ottolenghi asked you to form the dough into balls the size between an olive and a walnut. I made it slightly bigger than a kalamata olives and the resulting cookie is very small. Maybe Ottolenghi uses much larger olives than I do? If you are making tiny cookies the size of olives, you don't need to put them 6-7cm apart as instructed. I used 4-5cm and it's fine.

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