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Wheat-Free Cookies With White Chocolate And Cranberries
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These soft and gooey biscuits are great as a teatime treat or as a gift for Christmas or Thanksgiving.
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
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.
Typical values per serving:
This recipe was first published in November 2006.
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