Ingredients

• 1 x 3.5 bar Divine White Chocolate Bar (buy it online from SERRV International at www.serrv.org)

• 9 tbsp unsalted butter, very soft

• 3/4 cup firm-packed soft light brown or muscovado sugar

• 1 extra large free range egg

• 1 tsp vanilla extract

• 1 1/8 cup all purpose flour

• 1/2 tsp baking powder

• a generous pinch of salt

• 1/3 cup slightly heaped dried cranberries or cherries

• 2 baking trays lined with non-stick baking parchment

Steps

1. Heat the over to 180 C, 350 F, Gas 4

2. Break up or chop the chocolate into pieces the size of your little finger nail. Set aside until needed.

3. Put the soft butter, sugar, egg, vanilla, flour, baking powder and salt into the bowl of a food mixer. beat until thoroughly combined, scraping down the bowl once or twice. Stir in the chocolate pieces and dried fruit

4. Take a heaped teaspoon of the mixture and put it onto the prepared tray, using another teaspoon to push the mixture off the spoon and into a rough mound.

5. Repeat with the rest of the mixture, spacing the mounds well part to allow fo spreading

6. Bake in the heated oven for about 15 minutes until a light golden brown. Remove the trays from the oven, leave to cool for a minute then carefully transfer the cookies to a wire rack and leave to cool completely. Store in an airtight container and eat withing 4 days or freeze up to a month.