Baking gluten free cookies

Today is The Great British Bake Off and as it’s biscuit week I thought I would make some gluten free cookies.

I decided to firstly make Ginger cookies from a recipe in The Gluten free baker by Hannah Miles. This book is fab, lots of recipes for cakes, cookies, bread and pastry. I can definitely recommend.

Hannah also has a Savoury version of this book called The Savoury gluten free baker.

You need

160g Gluten free self raising flour

1 teaspoon bicarbonate of soda

180g ground almonds

180g caster sugar. I cut this down to 100g and found them sweet enough

2 teaspoons ground ginger

grated zest of 2 limes

125g butter

6 pieces of stem ginger in syrup finely chopped plus 3 tbsp of the ginger syrup

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I started with the dry ingredients, then added the melted butter and syrup from the stem ginger.

I then stirred in the stem ginger finely chopped.

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The oven needs to be preheated to 180c and you need 2 baking trays greased and lined.

The cookies tend to spread, so I left plenty of space around each one.

The cookies went in the oven for 12 mins then I left them on the trays to cool for a while.

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Then moved to a wire rack.

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I was very impressed with these cookies. Crunchy and chewy inside. Perfect!

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So very easy to make.

Next I decided to take inspiration from The Gluten free Almond flour cookbook by Elana Amsterdam  to invent my own cookie.

A dark chocolate and cherry cookie

You need

100g gluten free self raising flour

110g almond flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

100g butter or coconut oil melted

100g agave nectar

1 tbsp vanilla extract

85g dark chocolate gluten free, Finely chopped

10g cocoa powder gluten free

handful of chopped glace cherries

I firstly mixed all the dry ingredients together

Then added the butter, agave and vanilla extract.

finely the chocolate finely chopped and the cherries.

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pre heated oven at 180c .

I used a tablespoon to put the mixture on to the baking tray leaving plenty of space and flattening  slightly with the palm of  my hand. Then I popped them in the oven for 15 mins or until the cookies look dry on top and start to crack.

I left these on the baking sheets to cool before moving to the wire rack.

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These cookies turned out  softer inside with a crunchy outside. I might try baking them for a little longer when I make them next time.

These biscuits are not overly sweet as I used dark chocolate.

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Why not have a go at inventing your own cookie or biscuit. I’m very pleased with mine.

Happy Gluten free Baking!

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