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White Chocolate and Cranberry Cookies Recipe

Biscuits & Cookies

White Chocolate and Cranberry Cookies - Glutafin gluten free recipes

A rather satisfying recipe to make as it involves bashing chunky white chocolate with a rolling pin! Use a good quality chocolate, (Belgian white chocolate is ideal) and a good quality English butter for the best flavour

Preparation time:
20 minutes

Cooking time:
15 minutes

Oven temperature: 180 C / Gas mark 4


  • 110g/4oz Good quality chunky white chocolate (please check Coeliac UK food and drink directory for suitable brands)
  • 75g/3oz Butter, at room temperature
  • 75g/3oz Caster sugar
  • 1 Medium egg
  • 250g/ 9oz Glutafin Select White Mix
  • 1 x 5ml tsp Bicarbonate of soda and 1 x 15ml tbsp Milk (combined)
  • 75g/3oz Dried cranberries


1.Place the chocolate in a sturdy freezer bag and bash with a rolling pin to make small chunks of chocolate. Set aside a quarter of the chunks for topping.
2.Cream the butter and sugar together using an electric whisk until pale and fluffy.
3.Gradually whisk in the egg and then combine in remaining ingredients first using a fork and then by hand to make a stiff dough.
4.Transfer cookie dough onto a work surface lightly dusted with a little Glutafin Select White Mix and knead until smooth.
5.Divide the dough into 15 even sized pieces and roll each in the palms of the hand to make balls.
6.Transfer to a greased baking sheet allowing space between each cookie and lightly flatten each with the palm of the hand. Sprinkle with the remaining chocolate and bake until pale gold in colour.
7.Leave on the baking sheet for 5 minutes before transferring to a cooling tray.
8.Store cookies in an airtight tin and eat within 3 days.

Gluten-free, wheat-free option
Use 250g/9oz Glutafin Gluten Free Wheat Free White Mix and remaining ingredients as shown.

To freeze
Not suitable for home freezing.

White Chocolate and Stem Ginger Cookies
Another festive alternative. Follow the recipe above but replace caster sugar with demerara, the cranberries with stem ginger in syrup (chop finely) and the tablespoon of milk with a tablespoon of the ginger syrup.

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