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.
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
6 pieces of stem ginger in syrup finely chopped plus 3 tbsp of the ginger syrup
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.
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.
Then moved to a wire rack.
I was very impressed with these cookies. Crunchy and chewy inside. Perfect!
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
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.
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.
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.
Why not have a go at inventing your own cookie or biscuit. I’m very pleased with mine.
Happy Gluten free Baking!