Gluten-free cranberry and white chocolate star biscuits
This fantastic gluten-free biscuit recipe from Howard Middleton makes gorgeous flavour-packed snacks for any time of year, full of cranberries and finished off with white chocolate and colourful freeze-dried cranberry powder.
Tangy cranberries and sweet, creamy white chocolate are the stars of these 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.
Ingredients
Metric
Imperial
- 230g of rice flour, plus extra for rolling
- 120g of potato flour
- 1 tsp bicarbonate of soda
- 1 tsp xanthan gum
- 110g of unsalted butter, cut into cubes and chilled
- 150g of caster sugar
- 3 tbsp of dried cranberries
- 3 tbsp of freeze-dried cranberries
- 1 large egg, beaten
- 4 tbsp of honey, (or use 2 tbsp honey and 2 tbsp syrup from a jar of stem ginger)
- vanilla, star anise or bergamot extract (a few drops), or replace with a little orange zest if you prefer
To decorate
- 2 tbsp of cranberry powder, optional
- 50g of white chocolate, melted
Equipment
- 10cm pastry cutter
Method
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