White Chocolate & Raspberry Cookies

We would like to thank Lucy Hanson for this delicious cookie recipe. Lucy, whose mum is a coeliac, has developed the recipe as part of her GCSE Food Technology Coursework.

ingredients:

• 75g (3oz) soft margarine
• 75g (3oz) soft brown sugar
• 1 medium egg, lightly beaten
• Few drops of vanilla essence
• 250g (10oz) JUVELA Gluten-Free Mix
• Pinch of salt
• 50g (2oz) white chocolate chips*
• 50g (2oz) freeze dried raspberries

Oven temperature: 180°C/350°F/Gas Mark 4

Method:

Cream together the margarine and the sugar. Beat in the egg and the vanilla essence. Stir in the Mix, salt, chocolate chips and raspberries and bring together to form a dough. Roll into walnut sized balls, flatten and place on a greased baking tray and bake in a pre-heated oven for about 10-15 minutes until golden.