White Chocolate Cranberry bars

Preheat the oven at 350°F / 177°C / Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper.
Pro tip - Line the pan with parchment paper and leave an overhang so you can pick the bars out. That way, you can cut squares with neat edges.
Dry ingredients - Combine flour, cornstarch, baking powder, salt, and spices. Set aside.
In the bowl of a stand mixer with a paddle attachment, on medium speed, cream together the butter with both brown and white sugar until light and fluffy.
Then, add the eggs one at a time into the creamed sugar mixture, and then the vanilla extract. Next, add flour mixture into the wet ingredients, but, do not over mix.
Pro tip - We do not want to activate the gluten in our dough so do not overmix.
Finally, add the white chocolate chips and dried cranberries.
Pro tip - This cookie dough can be kept in the fridge for up to 3 days or in the freezer for up to 3 months.
Transfer the dough to the prepared pan and spread with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
Bake for 18 to 20 mins or until the edges are lightly golden brown.
Pro tip - The top should feel set but not dry. Also, it will continue to cook with the residue heat once out of the oven.
Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool for another 10 minutes. Use a sharp bread knife cut into 16 squares (as shown in the video).

Ingredients