Pistachio, Cranberry And Chocolate Gluten Free Cookies

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Great British Chefs


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200 g unsalted butter

200 g light brown sugar

2 eggs

1 heaped tsp of vanilla bean paste

1 tsp baking powder

450 g of brown rice flour

100 g dried cranberries, 50g left whole, 50g chopped roughly

100 g dark chocolate, chopped roughly

30 g of poppy seeds

50 g of pistachio nuts, chopped roughly

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