Wheat-free cookies with white chocolate and cranberries recipe
Cook's tips: Gluten-free flour gives a softer cookie. If you prefer, substitute standard plain flour and baking powder. Suitable for freezing. Layer cookies between sheets of greaseproof paper, freeze, then transfer to an airtight freezerproof container. Store for up to one month.
For more gluten-free recipes like this, you can head over to Waitrose.com's coeliac awareness page for some inspiration.
Ingredients
- 125 g slightly salted butter, softened
- 150 g light brown soft sugar
- 1 medium egg, lightly beaten
- 0.5 tsp vanilla extract
- 150 g gluten-free plain white flour, sifted
- 1 tsp gluten-free baking powder
- 100 g Belgian white chocolate, chopped into small chunks
- 50 g fresh or dried cranberries
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 15
Step-by-step
- Preheat the oven to 200°C, Gas mark 6. Line 2-3 baking trays with baking parchment.
- In a mixing bowl, beat the butter and sugar together with an electric hand whisk or a wooden spoon, until pale and creamy. Add the egg and the vanilla extract, a little at a time, and continue beating until they are thoroughly combined.
- Use a metal spoon to stir in the flour, baking powder, chocolate and cranberries, plus two tablespoons of cold water, and mix until they are thoroughly combined.
- Place heaped teaspoons of the mixture onto the baking trays, leaving plenty of space between them for the cookies to expand during cooking.
- Bake for 15-20 minutes until golden. Remove from the oven and leave on the baking trays for 2-3 minutes, then place on cooling racks. When cooled, store in an airtight container and eat within two days.