White Chocolate Orange Cranberry Cookies
5 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2½ cup gluten free flour ((340g))
- ¼ cup almond flour ((28g))
- ½ tsp baking soda ((2g))
- ½ tsp cream of tartar ((1.5g))
- ½ tsp pink salt ((3g))
- ¾ cup raw cane sugar ((150g))
- 1 cup dairy free butter ((212g))
- 1 egg
- 1 tbsp orange essence ((15g))
- ¾ cup dairy free white chocolate ((100g) pieces or chips)
- ¾ cup dried cranberries ((100g))
Method
- Line a baking dish with parchment paper and set aside.In a large bowl, combine the gluten free flour, almond flour, cream of tartar, baking soda, pink salt and set aside.
- Mix the dry ingredients to thoroughly combine.
- Add the dairy free butter and raw cane sugar to a stand mixer.
- Cream the butter and sugar until fluffy, start on the low setting and gradually move to the high setting (this will take several minutes).
- Once fluffly, add the egg, vanilla, orange essence and mix on the low setting for 2-3 minutes.
- While the mixer is running, add the ingredients in increments, increase the mixer to high and mix for further 2 minutes until a pliable cookie dough is formed.
- Use a spoon to manually mix in the dried cranberries and dairy free white chocolate.
- Knead the dough into a pliable dough ball, it should be slightly sticky but manageable to form a ball, if not add more flour a tablespoon at a time, if needed.
- Cover the dough ball with saran wrap/cling film and chill in the refrigerator for atleast an hour (the longer you chill it for, the more managable the dough will be).
- Preheat the oven to 160C/325F/gas mark 3.
- Lay a piece of parchment paper on an even surface.
- Unwrap the dough and place it on top of the parchment paper.
- Place another piece of parchment paper on top of the dough so it is sandwiched in between.
- Use a rolling pin to roll the dough flat to about 1/2inch in thickness.
- Use a cookie cutter to cut out the cookies (make sure to press down firmly to cut through the dried fruit).
- Carefully place the cookies on the baking tray, you may need to use a pallet knife to lift them.
- Bake for 8-10 minutes or until slightly golden but soft in the inside (the cookies will continue to bake as they cool down).
- Remove the oven and allow to completely cool before consuming.