1In a saucepan, heat water and blue pea flowers on low flame. Let the liquid reduce to 4 tbsp. Turn off the heat. Strain it. Let it cool. Keep it aside.
2Cream butter and sugar. Add gently beaten egg.
3Add in flour, cranberries and white chocolate chips. Add blue tea.
4Knead the dough very gently without applying pressure.
5Cling wrap the dough and refrigerate for 39-40 minutes.
6Line a rectangular tin with parchment sheet.
7Take 1 tbsp of dough. Shape it into a ball.
8Transfer it to the prepared tin.
9Cling wrap the tin. Refrigerate it again for 20 minutes.
10Meanwhile pre heat the oven at 140 degrees C. Turn on the fan mode.
11Bake the cookies for 18-20 minutes.
12Turn off the oven. Transfer the cookies to a wire rack. Let it cool.