Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup Fruity Pebbles cereal
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup milk
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Special equipment needed:
- Mixing bowl
- Pastry blender or fork
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled butter and use a pastry blender or fork to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the Fruity Pebbles, dried cranberries, and white chocolate chips.
5. In a separate bowl, whisk together the milk and egg.
6. Add the milk mixture to the dry ingredients and stir until just combined.
7. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 12-15 minutes, or until lightly golden brown.
9. Remove from the oven and transfer the cookies to a wire rack to cool.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
5. Temperature:
400°F (200°C)
Serving size:
Makes about 12 cookies
Nutritional information:
Calories per serving: 260
Total fat: 12g
Saturated fat: 7g
Cholesterol: 45mg
Sodium: 200mg
Total carbohydrates: 35g
Dietary fiber: 1g
Total sugars: 19g
Protein: 3g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- White chocolate chips can be substituted with milk or dark chocolate chips.
- Fruity Pebbles can be substituted with any other colorful cereal.
Variations:
- Add chopped nuts, such as almonds or pecans, for extra crunch.
- Use different types of dried fruit, such as cherries or blueberries, for a different flavor.
- Drizzle melted white or dark chocolate over the cooled cookies for added sweetness.
Tips and tricks:
- Chill the butter before using it to make the dough easier to handle.
- Don't overmix the dough or the cookies will be tough.
- Use a cookie scoop or spoon to ensure even-sized cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the cookies on a platter or cake stand for a fun and colorful dessert.
Garnishes:
Sprinkle extra Fruity Pebbles on top of the cookies for added crunch and color.
Pairings:
Serve the cookies with a glass of milk or a scoop of vanilla ice cream.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a side of whipped cream.
Troubleshooting advice:
If the cookies are spreading too much, chill the dough in the fridge for 30 minutes before baking.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale.
Food history:
Fat Rascals are a traditional English pastry that originated in Yorkshire. They are typically made with currants or raisins and are similar to scones.
Flavor profiles:
These Fruity Pebbles Fat Rascals are sweet and fruity, with a crunchy texture from the cereal and a chewy bite from the dried cranberries.
Serving suggestions:
These cookies are perfect for a fun and colorful dessert, or as a snack to enjoy with a cup of tea or coffee.
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