GLUTEN FREE Cranberry and White Chocolate cookies

INGREDIENTS
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

METHOD
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.

TIP
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