Berry Baci

sweet kisses of indulgent white chocolate, 

raspberry & cranberry


The Berry Baci recipe has been changed to use Bakers' Magic Gluten free flour. I think it has made a better biscuit and it retains the pink colour from the raspberries. 


1 tsp Baking powder

200 g Bakers' Magic Gluten free flour

160 g Butter

50 g Cranberries

100 g Maize starch

185 g Castor sugar

65 g Raspberries (frozen)

185 g White chocolate


Preheat oven to 130o C. It is best to cook the biscuits low & slow.

Line two baking trays with baking paper.



Set aside the cranberries and white chocolate.

Place all other ingredients into the TM bowl.

Mix for 1.5 mins at speed 4.

Ensure all ingredients are fully incorporated.

Add white chocolate & cranberries.

Mix for 30 sec on Reverse + speed 1.

Stand Mixer

Sift together baking powder, Bakers' Magic Gluten free flour and the maize starch.

Cream butter & sugar until light & fluffy.

Add raspberries & mix until the creamed mixture is uniformly pink.

Add the sifted flour mix.

Mix until the flour is completely incorporated.

Gently mix in the white chocolate & cranberries.


Take approximately 25 g of the mixture and roll it into a ball between your palms. Place the ball on the baking tray. Repeat until all dough is used. There should be sufficient dough to make approximately 36 biscuits. I place them on the tray in a 4, 3, 4, 3, 4 configuration.

Bake at 130o C for approximately 40 mins. I turn the trays at 20 mins as my oven has a slight hot spot in one corner. The actual baking time will depend on your oven & how big you make the balls.