Holiday baking

I'd like to write about all of the baking I did on our recent winter getaway to the beautiful NSW north coast, but I was practising oven avoidance and did absolutely none.

Instead, I spent a blissful week watching whales and dolphins from the balcony of our little shack (yes that's cheek) on Salt Beach in Kingscliff, building sandcastles and teaching my big boy how to ride his first bike.

We had a beautiful and fun birthday lunch for Mum at Fins and a just-because-we-want-to lunch at Harvest and I found another gem for The Breakfast Club, Mockingbird, in Kingscliff. I am craving their house cured salmon with beetroot and cornbread, and their chilli eggs.

If I was inclined to do any baking in the fabulous kitchen, it would have been of the cookie variety. So now that I'm back into the swing of things at home, here is a recipe for delicious white chocolate and cranberry cookies. 

Perfect for lazy Spring Sunday afternoons and hungry Daddies. Happy Father's Day to all the dads, Mr LP especially xxx

White Chocolate and Cranberry Cookies

(Makes appx 12- 16)

125g butter

1 cup brown sugar

1 teaspoon vanilla extract

1 egg

1 1/2 cups plain flour

1/2 teaspoon baking powder

120g dried cranberries

200g white chocolate, chopped

Preheat oven to 180C. Line two baking trays with non-stick baking paper.

Cream butter, sugar and vanilla in bowl of an electric mixer until light and fluffy.

Add the egg and beat until combined. Stir in the flour and baking powder, followed by the cranberries and white chocolate.

Roll spoonfuls of the mixture into balls and place on the baking trays, leaving room for spreading.

Press each cookie with a fork to flatten slightly.

Bake for 15 minutes or until light golden.

Cool on trays. Store in an airtight container for up to one week.