125g lightly salted butter
150g soft light brown sugar
1 large egg lightly beaten
1/2 tsp vanilla extract
150g gluten free flour
1 tsp gluten free baking powder
100g white chocolate cut into chunks
50g dried cranberries
1 1/2-2tsp water
Preheat oven to 200C. Line baking sheets with baking paper.
In a mixing bowl, beat butter and sugar until pale and creamy. Add the egg and vanilla a little at a time and continue beating until thoroughly combined. Stir in flour, baking powder, white chocolate, cranberries water and mix until well combined. Place tablespoons of the mixture on the baking sheets, leave plenty (plenty!) of room for them to spread out in the oven. Bake for 15 min or until golden. Remove from oven and allow to cool for 2-3 min before transferring to cooling racks. Store in airtight container.
The mixture is quite soft when you put onto baking sheets and are soft when first come out of the oven, but they will harden up.
ELLA-ometre These cookies are a total winner, not only are they gluten free, but they taste good! Ella loved them and I'm just off to make another batch for her school lunch box.
ZACH-ometre Zach won't eat raisins, but didn't seem to mind the cranberries when he was stuffing these cookies into his mouth
CELIAC-ometre I was told these were yummy by Celiac with a mouthful.
Source: Annabel Karmels, The Fussy Eaters Cookbook
Welcome to Little Miss Cookalot
I love to cook and try new dishes, and more often than not I am asked for the recipe, so I decided to start Little Miss Cookalot as a way of sharing my successes, and failures in the kitchen. The recipes that you find on LMC are what you would find if you came to my house. As a mother of two, there is a focus on food for fussy eaters and you may also notice I like to bake... Most recipes here are amended from well known chefs/cookbook authors, and you will find the source at the bottom of each recipe unless its entirely my own creation. Check back regularly as I hope to add at least 2 new recipes every week.