I thought I'd start with a cookie recipe I've made three times since the end of December - yes, it's that good and that easy! It's a gluten-free cookie recipe from the Waitrose website (I wasn't sure about a lot of the chocolate I looked at in the supermarket as I thought maybe soya lecithin had gluten in it? I managed to find a white cooking chocolate from waitrose without any soya lecithin though.)
|1st attempt at gluten-free white chocolate chip & cranberry cookies|
- 125g slightly salted butter, softened
- 150g light brown soft sugar
- 1 medium egg, lightly beaten
- ½ tsp Vanilla Extract
- 150g Doves Farm Gluten Free Plain White Flour, sifted
- 1 tsp Super Cook Gluten Free Baking Powder
- 100g White Chocolate, chopped into small chunks
- 50g fresh or dried cranberries
- Preheat the oven to 200°C, gas mark 6. Line 2-3 baking trays with baking parchment
- 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.
- 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.
- Place heaped teaspoons of the mixture onto the baking trays, leaving plenty of space between them for the cookies to expand during cooking.
- 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.