In my quest to one day become the Great British Bake Off champion I thought I should start to spread my wings a little more. I know that I will have to impress my baking heroes, Paul Hollywood and Mary Berry. I will also need to show them all of my baking skills and its about time I started to brush up on existing skills and get some new ones.
Having acquired a bite of a baking reputation at work, one of my colleagues brought in a tube of condensed milk. Now, please forgive my blondness, but when did they start putting condensed milk into tubes? What my colleague pointed out to me when presenting me with the tube was that is had a cookie recipe on the back. After mulling over the ingredients and deciding that I knew better about putting fresh fruit into cookies, biscuits and cakes, as it shortens their shelf life, I decided to consult my baking cupboard and see what I could find in there for inspiration.
Having routed through my cupboard and thinking about flavours that would work I eventually decided that dried cranberries would be perfect. They are not to sweet and have a slight tartness about them and would compliment the sweet white chocolate perfectly.
Having assembled all the ingredients I began to mix the ingredients. The mixture was much wetter than I thought it would be. In fact it was perfect as biscuit recipes can be too dry for gluten free flours and I always end up adding a little more moisture to stop the mix falling a part.
My verdict on the baked cookies… a big thumbs up. I had never considered adding condensed milk before, but I will from now on. The cookies are chewy and really tasty, so much so that I had to tell myself to put the cookies in a tin. I don’t normally like white chocolate, but I really enjoyed these as they were just right in the sweetness and every so often a slight sourness of the cranberries cuts through, but nothing that will put you off. I will defiantly be making these again and fully recommend you give them ago. I have come up with a couple more flavour ideas and will be giving them ago during the week.
Makes 30 small cookies or 20 medium sized cookies
225g caster sugar
225g unsalted butter or margarine
170g condensed milk
350g gluten free self-raising flour
1 tsp xantham gum
150g white chocolate buttons
100g dried cranberries
1. Pre-heat oven to gas mark 4 or 180oC and line a baking try with baking paper.
2. Cream the butter, sugar and condensed milk in a mixer or by hand until pale in colour.
3. Sift in the flour and xantham gum and mix in.
4. Add buttons and cranberries and mix into mixture.
5. Divide the mixture up into small balls and place onto the baking tray. Slightly flatten into a disc about 1cm thick. Don’t place the dough mixture too close together as it will spread slightly in the oven.
6. Once all the mixture has to be divided up and placed on a baking tray, place into the centre of your pre-heated oven. Bake for 18 minutes or until the cookies are golden on the edges.
7. Once baked, remove from the tray and place on a cooling rack.
Once cooled place into an air tight container. They should keep for about 4-5 days.
These are perfect with a nice cup of tea in the afternoon.
Happy gluten free baking 🙂