- Preheat the oven to Fan 180°C and line a couple of baking sheets with baking parchment.
- Sift together the flour and bicarbonate of soda and set aside.
- In the large bowl of a mixer with the beater attachment, cream together the butter, vanilla and both sugars until pale and fluffy.
- Add the egg and mix until combined.
- Fold in the flour mixture until just combined before finally folding through the cranberries and white chocolate.
- Roll the dough into balls (about the size of a golf ball) and place on the baking trays well spaced apart.
- Squash each ball slightly with your hand before placing the trays in the oven for approximately 8 minutes until lightly golden.
- Remove from the oven and leave the cookies to cool for a few minutes on the tray to firm up slightly.
- Once they have firmed, transfer the cookies to a cooling rack and leave them to cool to desired temperature.
The second cake of the weekend was made for the wedding of the lovely Izzy and Ishan. They opted for gorgeous creams and whites to compliment the rather spectacular venue, The Great Conservatory at Syon House.
The brush embroidery design was inspired by the French corded lace on the bride’s dress.
It’s been a busy old week with two wedding cakes to create! This was the first of the bankholiday weekend, which I made for a couple of friends who got married in Ditchling, West Sussex on Saturday.
The wedding was only a small gathering so they opted for a tier of rich fruit cake which the couple intend to keep for the Christening of their first child. The second tier was a vanilla sponge with raspberry preserve and vanilla bean buttercream which the guests enjoyed on the evening.
Many congratulations Alex and Agata and may you enjoy a lifetime of happiness together!