White chocolate and cranberries are a match made in heaven. These gluten free white chocolate and cranberry cookies are incredibly moreish. The dough mix is very easy to make, its best to chill it to make it easier to use when rolling into balls and forming into cookies. It also helps if you have cold hands and a cold kitchen, something I didn’t which made the dough sticky and harder to use. If you’re not a fan of cranberries or white chocolate, just substituted different dried fruit or chocolate instead.
100g unsalted butter
85g icing sugar
½ teaspoon vanilla essence
100g gluten free flour
2 teaspoons baking powder
4 tablespoons gluten free oats
50g white chocolate chips
50g dried cranberries
white chocolate to drizzle – around 50g
- Preheat an oven to 180°C.
- Beat the butter, icing sugar and vanilla essence together until pale.
- In a separate bowl combine the gluten free flour, baking powder, cornflour and oats.
- Add the dry ingredients to the butter and icing sugar and beat until combined.
- Add the white chocolate chips and cranberries, mix in by hand and form into a dough. Wrap in clingfilm and leave in the fridge for an hour.
- Split the dough into 12 even portions, roll into balls and flatten out. Place them on a baking tray lined with grease proof paper.
- Bake for 12-15 minutes, until golden brown but soft to the touch.
- Transfer to a cooking tray and allow to cool. When the cookies are cold, melt white chocolate and drizzle over the top.