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Gluten-free cranberry and white chocolate star biscuits

by Howard Middleton
Cranberry and white chocolate Christmas biscuits

Gluten-free cranberry and white chocolate star biscuits

PT1H

Why not try?

Tangy cranberries and sweet, creamy white chocolate are the stars of these festive gluten-free biscuits, and potato flour gives them extra crunch.

Chewy dried cranberries are available in most supermarkets and health food shops but it’s worth an online forage for the freeze-dried variety and the fabulously florid cranberry powder. This fuchsia dust looks like primary school powder paint – it’s guaranteed to bring out the big kid as you play around with a little artful dunking.

For added flavour, I like experimenting with a few drops from the growing range of pure extracts, but feel free to play safe if your taste is more vanilla.

Of course, you can make these biscuits in any shape you choose, but you’ll then have to think of something else to call them.

1
To begin, put the flours, bicarbonate of soda and xanthan gum in a large mixing bowl and rub through the butter until there are no lumps visible. Stir in the sugar and cranberries
2
Mix the egg with the honey and vanilla extract and add this to the bowl, stirring with a knife then kneading it together by hand to form a ball. If you have time, wrap in cling film and chill for about 30 minutes to firm up
3
Preheat the oven to 190°C/gas mark 5 and line your baking sheets with baking parchment
4
On a floured surface, roll out the dough to about 6mm thick and stamp out stars up to 10cm in diameter. Transfer to the baking sheet and bake for about 12–15 minutes until golden brown (the biscuits will firm up a little more on cooling)
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5
When the biscuits are cold, drizzle with melted chocolate (you can mask off some of the biscuit with a palette knife or strip of foil) and dunk the edge into a little freeze-dried cranberry powder
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