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To make my festive cranberry and orange chewy oat cookies with white chocolate drizzles
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start by zesting two oranges. Then add your butter to a pan along with your sugar and golden syrup
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Melt over a low heat until the sugar is dissolving then give it a good stir
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Next add in your self-raising flour, rolled oats, dried cranberries and the orange zest
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Stir until everything is well coated in the melted butter and sugar
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Then make heaped tablespoonfuls of the mixture, rolling each one in between your palms into a ball
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Add six to each lined oven tray and then bake for 15 minutes until the edges are deep golden
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Then leave to cool for 10 minutes and transfer to a rack. Once cooled off, melt your white chocolate in the microwave for 30 seconds
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Stir and microwave again in 20 second increments, stirring in between each one
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Then stir until fully melted. Pop a piping bag or food bag into a tall glass and turn the open end over then carefully pour
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the white chocolate in. If you're using a piping bag clip the end or tie shut. Snip open the bag
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you just want a small opening so not too much chocolate comes out at once, then work your way
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rapidly across each cookie in turn. Carefully transfer them to the fridge for 10 minutes so
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the chocolate can set
