Ingredients

• 120g Unsalted butter
• 90g Dark brown sugar
• 60g Caster sugar
• 175g Gluten free all-purpose flour
• ¼tsp Baking soda
• ¼tsp Xanthan gum
• 1tsp Vanilla extract
• 1 Large egg yolk
• 1tbsp Milk
• 100g Chopped white chocolate
• 40g Chopped crystalised ginger
• 1tsp Ginger powder
• Pinch of salt

Method

1. Make sure you butter is soft. If it is not, chop it up and pop it in the microwave for 10 seconds.
2. In a large bowl, cream together the softened butter, brown sugar, caster sugar and salt.
3. To this add the egg yolk, vanilla and milk and continue to cream together.
4. Add your flour, xanthan gum, ginger powder and baking soda and mix well.
5. Pour in the chopped chocolate and crystalised ginger and fold into the dough until they are evenly distributed.
6. lay a piece of clingfilm down on your work surface and dollop the dough out onto it in a log shape. Roll the dough up in the clingfilm to create a tight log. Put the cookie dough log into the freezer for around half an hour.
7. Preheat your oven to 180°C. Line 2-3 baking trays with parchment paper or a silpat mat.
8. Take the dough log out of the freezer and cut into disks, roughly 45g each.
9. Place the dough disks onto the baking trays (evenly spaced apart as they will spread) and pop into the oven for 10-12 minutes.
10. Take out of the oven and allow to set on the tray for around 10 minutes before transferring to a cooling rack.