The sweet tanginess of cranberry with the creamy surprise of white chocolate are the stars of these biscuits. The potato flour adds an extra crunch! If you really want to make it sweet mix some powdered sugar with cranberry powder to sprinkle on top of the finished biscuits.
Cranberries, a powerhouse of antioxidants, have many nutritional and medical benefits and the easiest way to take advantage of these is by using cranberry powder. Their high level of proanthocyanidins helps lower the adhesion of microorganisms to the urinary-tract walls helping reduce infections. This is likely why cranberry was the original juice cleanse before juice cleanses became popular.
- 230 grams rice flour (and a little extra for rolling)
- 120 grams potato flour
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 110 grams unsalted butter (cut into cubes and chilled)
- 150 grams caster sugar
- 3 tablespoons dried cranberries
- 1 tablespoon cranberry powder
- 1 large egg (beaten)
- 4 tablespoons of honey
- vanilla extract, star anise, or bergamot extract (a couple drops)
- 2 tablespoons of cranberry powder (optional)
- 50 grams of white chocolate (melted)
Preparation & Cooking Instructions
- To begin, place the baking soda, xanthan gum, and flours in a large mixing bowl. Mix in the butter until there are not any lumps. Stir in the cranberries and the sugar.
- Mix the honey with the egg and vanilla extract. Add this mixture to the bowl. Stir it with a knife before kneading it together to form a ball. If possible, wrap in film then chill for 30 minutes to harden.
- Preheat the oven to 190C. Line baking sheets with the baking parchment.
- On a work surface, roll out the prepared floured dough to about 6mm thick. Stamp out stars up to 10cm. Move the stars to the baking sheet. Move sheets into the oven and bake for 12-15 minutes or until golden brown.
- Remove from oven when done baking and set aside for cooling. When the biscuits are completely cool, drizzle with melted white chocolate then dunk the edge into the cranberry powder.