These are delicious and delicate cookies that are crisp and light and the white chocolate and cranberries really work well together to lift against the buttery taste. These store really well in an airtight container for 5-7 days if your lucky!! We don’t manage to make them last a day 😮
So you will need….
125g slightly salty butter, softened
150g light brown soft sugar
1 egg beaten
1/2 tsp vanilla extract
150g gluten free plain flour (I like doves farm)
1tsp gluten free baking powder
100g white chocolate chopped into small chunks
50g dried cranberries
1. Preheat the oven to 200 degrees
2. Cream together the butter and sugar in a bowl
3. Add the beaten egg and then the gluten free flour and baking powder and vanilla extract and stir well. Then add the chocolate chunks and cranberries and stir until combined.
4. Take a small cookie scoop or a large teaspoon of the mixture and scoop onto a baking tray. Leave a good 3cm gap around each cookie as these will spread out. You will have to cook these in batches as you will probably find depending on how much mixture you use for each cookie you can get between 20-30 cookies. Cook in the oven until golden brown. This won’t take long. Under 10 minutes a tray, and maybe shorter as the tray gets hotter so keep an eye! Cool on a cooling rack and perfect with a cup of tea ☕️
Great as resents to as a gift wrapped up at xmas or in a hamper.