These are delicious, and perfect for Christmas, and very easy to make!
I adapted the recipe and used plain gluten free flour. I also only added a small amount of Xylitol instead of ordinary sugar. Or you could try leaving out any type of extra sweetening.
The sugar in the white chocolate and the cranberries is enough for me.
You could also try making them with dark chocolate, to reduce the sugar content even more, and any dried fruit or chopped nuts that you fancy.
Makes about 12 large cookies.
Also see my earlier post recipe for sugar free carrot cake
Please send me a comment, below this post, and tell me what you think, and whether you tried a different combination. Looking forward to hearing from you :)
125g of unsalted butter
(100g granulated sugar)
(75g light muscovado sugar)
Or as mentioned previously- substitute these sugars with Xylitol to taste, or try without any extra sweetness at all.
2 tspn vanilla extract
150g plain flour
Half teaspn baking powder
Pinch salt (or you could use salted butter!)
50g white chocolate, chopped into chunks
50g dried cranberries
Preheat oven to 190c/Fan 170/375F/gas mark5
Line 2 baking sheets with baking parchment, or greaseproof paper, as I call it!
Melt butter in small saucepan.
Put sugar(s) into a mixing bowl, pour on butter and beat well.
Break egg into the bowl and add vanilla.
Beat until combined.
Sift flour, baking powder and salt into the bowl and stir in.
Stir in cranberries and white chocolate.
Dot heaped dessertspoonfuls of the mixture on the baking sheets, leaving plenty of space between, as they will spread quite a bit.
Bake for 8-10mins, until just turning golden brown.
Leave on the baking sheets to harden for a few minutes, then carefully lift up baking parchment and transfer to wire rack to cool