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    Wheat-Free Cookies With White Chocolate And Cranberries

    These soft and gooey biscuits are great as a teatime treat or as a gift for Christmas or Thanksgiving.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes


    125g slightly salted butter, softened
    150g light brown soft sugar
    1 medium egg, lightly beaten
    ½ tsp Nielsen Massey Vanilla Extract
    150g Doves Farm Gluten Free Plain White Flour, sifted
    1 tsp Super Cook Gluten Free Baking Powder
    100g Waitrose Belgian White Chocolate, chopped into small chunks
    50g fresh or dried cranberries


    1. Preheat the oven to 200°C, gas mark 6. Line 2-3 baking trays with baking parchment.
    2. 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.
    3. Use a metal spoon to stir in the flour, baking powder, chocolate and cranberries, plus 2 tablespoons of cold water, and mix until they are thoroughly combined.
    4. Place heaped teaspoons of the mixture onto the baking trays, leaving plenty of space between them for the cookies to expand during cooking.
    5. 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 2 days.

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    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 1 month.


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