White chocolate and honey cookies Recipe

(30 ratings)
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25 min


20 min

Nutrition per portion

Calories 310 kCal 16%
Fat 16g 23%
  -  Saturates 9g 45%

This crispy and crunchy cookie is sweetened with sugar, white chocolate and honey. A great biscuit to go with your tea any time of the day


  • 125g (4oz) butter, softened
  • 4 tbs runny honey
  • 60g (2oz) light muscovado sugar
  • 2 med eggs, lightly beaten
  • 1 tsp vanilla extract
  • 275g (9oz) self-raising flour
  • 200g bar white chocolate, chopped
  • 12 pecan halves
  • 30g (1oz) dried cranberries
  • 2 baking trays, lined with baking parchment


  • Put the butter, honey, sugar, eggs and vanilla in a food processor and whizz until smooth. Add the flour and half the chocolate and whizz again until the mixture forms a ball.

  • Wrap the dough in cling film and chill for 30 mins, or longer, if you like.

  • Set the oven to Gas Mark 4 or 180°C. Divide the dough into 12 and, with floured hands, roll each piece into a ball. Arrange them on the trays well-spaced apart. Flatten each one with the heel of your hand, then press a pecan half and some cranberries on top and sprinkle with the rest of the chocolate.

  • Bake for 15 mins until just firm. Leave on the tray for 5 mins, then transfer them to a wire rack to cool for a few minutes before eating them warm. Or let them cool completely and

More Recipe Ideas

Top Tip

Use dried cherries instead of cranberries, if you prefer.