These cookies are an absolute dream for gluten free eaters! They are melt-in-your-mouth wonderful, totally versatile and so easy to make. I based these on a recipe I found in one of my rather generic Gluten Free cook books, but the original recipe was seriously awful - really boring and incredibly dry and crumbly. Makes me wonder if some of these recipes actually get tested. Anyway...after a bit of experimenting, I believe I've come up with a far superior product, which you really want to go and make as soon as possible!!
Also a little reminder that just because something is gluten free doesn't mean it's healthy! These cookies are definately 'sometimes food', but well worth the indulgence!
You can do so much with this dough. They make great plain shortbread just as they are ; you can also add chocolate for divine Choc Chip Cookies ; you can cook them with jam in the middle (one of my childhood favourites) ; or sandwich a couple of plain ones with some Cashew Cream or Almost Sugar-free Icing for a "Melting Moments' style cookie. The raw dough also makes fabulous Cookie Dough Ice Cream (post to come soon!).
- 125 g (1/2 cup) organic butter or dairy-free margarine, softened
- 2 teaspoons pure vanilla extract
- 1 cup gluten free plain flour
- 1/2 cup gluten free self-raising flour
For Choc Chip Cookies:
- 100 g (1/2 cup) dark chocolate chips or chocolate chopped roughly (I use 70% cocoa, dairy free, fair trade chocolate)
- Preheat the oven to 170 degrees celcius and line a large baking tray with baking paper or a silicon baking mat.
- With an electric mixer, beat the butter/ margarine, maple syrup, and vanilla extract until well combined and creamy looking.
- Sift the flours into the mixture, and use a wooden spoon to combine well.
- If making Choc Chip Cookies, mix in the chopped chocolate now.
- Use hands to form into a dough.
- Shape tablespoon sized balls of the dough on the lined trays. Use a fork to flatten the balls to about 1cm thick.
- If making Jam Cookies : rather than flattening the balls with a fork, make a thumb-sized indent into the dough (don't make a hole right through the dough), then spoon about half a teaspoon full of your jam of choice into the indent. I can't think of a jam that wouldn't be good in these. My personal favourite is strawberry. I use a fruit-juice sweetened, refined-sugar free brand of jam.
- Bake for about 15 minutes until lightly golden.
- Cool completely before storing in an air tight container.