everyday recipes

Delicious and gluten free: Cranberry and white chocolate cookies

Delicious and gluten free: Cranberry and white chocolate cookies
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Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food, Dessert, Snacks
Favourite flavours: Cakes/baking, Chocolate
Cooking method: bake
Season: All year round
Special options: Gluten free

See more recipes in this week's Woman's Day.
INGREDIENTS

125g butter, at room temperature
1½ cups almond meal
½ cup caster sugar
½ teaspoon vanilla extract
1 egg
2/3 cup rice flour
½ cup cornflour
180g white eating chocolate, finely chopped
½ cup dried cranberries (craisins)
50g white eating chocolate, melted
METHOD

  1. Preheat oven to moderate, 180°C. Lightly grease and line 2 oven trays.

  2. In a small bowl, using an electric mixer, beat butter, almond meal, sugar and vanilla together, until creamy. Add egg, beating well.

  3. Stir in sifted flours, chopped chocolate and cranberries. Roll tablespoonfuls of mixture into balls. Arrange 5cm apart on prepared trays. Flatten slightly (see tip).

  4. Bake for 15-20 minutes, until golden. Allow to cool on trays. Drizzle with melted chocolate.



Top tips
  • Use floured fingertips or a fork to flatten the cookies.
  • Leave biscuits on a wire rack so chocolate can set before placing in an airtight container.
For more delicious gluten free recipes, see this week's Woman's Day (on sale May 4).
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