Versatility is key
It’s nearly that time of year when you start thinking about festive baking, and the Le Creuset Toughened Non-Stick Baking Sheet is the perfect helper. I have never used Le Creuset baking trays before and I have to say I’m impressed. Should I have been surprised though? Probably not, as
Le Creuset is my favourite brand of enamelled cookware and their quality is second to none.
Baking trays and I have a long history. I have been baking for a long time and I love the versatility of square shaped
baking trays as they have the extra space to fit more on than their rectangular counterparts. They are perfect for all your baking requirements, including cookies, gingerbread, meringues, even homemade breads and pizzas. It’s the ideal size for a yummy focaccia or for using under my Springform Cake Tin. I’ve also been using it under my
silicone bakeware…because I always feel like they are going to collapse, although after years of using them I shouldn’t be having this crisis of confidence! So many baking trays have gone through my kitchen. I’ve had the ones with the non-stick coating that starts peeling the first time you use them, the ones that aren’t really non-stick, despite the label and the ones that warp the first time you take them out of the oven. But like everything Le Creuset, these trays are built to last. These
Le Creuset baking trays are a joy to work with. Their hard wearing, non-stick surfaces are also metal utensil safe which is awesome! Especially when you forget to use a nylon utensil (we’ve all been there, right?).
The wide rim and depth of the tray means that it is absolutely perfect for cookies, like the cranberry ones I’ve made for this post. The heat resistant silicone grips make it easy to get in and out of the oven. The toughened tray is strong and not at all bendy and super easy to clean. They even fit better in my cupboard too! If you’re looking to do some easy Christmas baking that the whole family will love, then these cookies are for you! Half dipped in white chocolate, they look the part to be given as gifts too! If you want to make them to look even more special, melt some white or dark chocolate and drizzle over the other half.
Cranberry White Chocolate Cookies
Ingredients:
- 250 grams butter
- ½ cup white sugar
- 1 egg
- 250 grams flour
- 1 tsp vanilla
- 1 cup dried cranberries
- 125 grams white chocolate melts
Method:
Preheat oven to 180 degrees Celsius. Cream the butter and sugar together in a mixer until light and fluffy. Add the egg and vanilla and beat for one minute. Add in the flours and mix with a spatula. Stir through the cranberries, kneading a little by hand to get them through the mixture. Chill the dough for 20 minutes, wrapped in clingfilm in the fridge. Place teaspoonfuls of the dough onto a lined baking tray, being sure to leave a little space between them. Bake for 12-15 minutes or until starting to turn golden. Cool on the tray for 10 minutes, then transfer to a wire rack. Melt the chocolate melts by your preferred method. Dip each cookie halfway into the melted chocolate then place on a lined tray to set. Using any leftover white chocolate, dip a fork and drizzle over the other side of the cookies.
About the author: Kylie blogs at Kidgredients. She is a mum to Miss 7 and Master 5 and loves to feed them wholefoods and homemade meals. Her blog is full of easy to make family meals and lunchbox items. Have a look, you might find a new family favourite. You can check out kidgredients here: https://kidgredients.com.au
About the author: Kylie blogs at Kidgredients. She is a mum to Miss 7 and Master 5 and loves to feed them wholefoods and homemade meals. Her blog is full of easy to make family meals and lunchbox items. Have a look, you might find a new family favourite. You can check out kidgredients here: https://kidgredients.com.au
