Where From? Nairn’s
Available in Waitrose & Partners, Morrison’s and on the Nairn’s Website
I am on a permanent quest for a dunkable gluten free biscuit. Cue Nairn’s, the oatcake masters, who have just brought out a biscuit that is perfect with a cuppa and contains 45% less sugar than the average teatime treat. Oaties come in handy packs of four so they are also perfect for on the go. Totally coeliac safe and delicious, Oaties are also great for use in cheesecakes and homemade cookie bars or millionaire’s shortbread. Give them a whirl and let me know what you think! Oaties are available in Waitrose & Partners, Morrison’s, independent health food stores around the UK and the Nairn’s company website.
This post has been sponsored by Nairn’s.
Baking cookies is something I will always associate with my time in Massachusetts when I was little. I would visit my Nana – who still practised law well into her 90s – for the summer months. I accompanied her to the office most days armed with toys and activity books, apart from when she had to appear in court. It was then that she would leave me with her dearest friend for a few hours who was always baking something delicious, even in the 90 degree summer heat (that’s a whopping 32 degrees in European terms). She taught me many valuable lessons including: 1) no brownie is complete without the addition of nuts and 2) blueberry pies made with blueberries from any state outside of New England will never be as sweet.
I love a chocolate chip cookie as much as the next person but I have found that the addition of cranberries – in true New England style – adds an extra special dimension. There’s something about the sweetness that comes out in dark chocolate after baking that goes so well with the tart nature of the cranberries. I hope that you cookie lovers out there enjoy trying this simple and foolproof recipe and that, time permitting, you will share your top baking memory with me.
Massachusetts Chocolate Chip and Cranberry Cookies
(Makes 20 Small Cookies)
1 ¼ x Cups Gluten Free Flour
½ x Teaspoon Gluten Free Baking Powder
½ x Teaspoon Gluten Free Bicarbonate of Soda
1 x Cup Dairy Free Dark Chocolate Chips
½ x Cup Dried Cranberries
¾ x Cup Light Brown Muscovado Sugar
1 x Large Egg
8 x Tablespoons Vegetable Oil
2 x Tablespoons Water
½ x Teaspoon Vanilla Extract
- Preheat the oven to 175 degrees and line two baking trays with parchment paper.
- Mix all dry ingredients except the chocolate chips and cranberries in a medium sized bowl and set aside.
- Mix the oil, sugar, water and vanilla extract together in a large bowl.
- Beat the egg separately and add to the liquid.
- Gradually add the dry mix to the liquid, stirring in small amounts at a time. Mix until smooth.
- Add the chocolate chips and cranberries until equally dispersed in the mixture.
- Form cookies out of 1 tablespoon of dough on the baking trays, giving them enough space (the cookies grow in size in the oven!).
- Bake for 12-15 minutes or until lightly golden brown on the top.
- Leave to cool on a cooling rack for 30 minutes before eating. The cookies will remain soft and chewy!
Where From? Whole Creations
Available at Morrisons
Cookies are the ideal accompaniment for my daily 4pm cup of tea. Given that there are so many gluten free varieties available in various supermarkets nowadays, I sometimes panic over the choice. The wonderful team at Whole Creations however have the answer to all of my cookie-choosing problems with their new chilled and ready to bake cookie dough. This roll of goodness makes perfectly soft, home-style cookies in less 20 minutes (including prep time) and is even better when chocolate chips are added! This cookie dough isn’t available everywhere (and is temporarily unavailable online), but head to a decent-sized Morrisons and it should be waiting for you in the chilled, free-from section.