Tag Archives: gluten free cookies
I have slowed down the number of recipes I cut from magazines to bake lately. After three years of gluten free baking, I have found ‘good’ and ‘suitable’ gluten free recipes as substitutes for old favourites.
BUT I couldn’t help but notice Donna Hay’s three gluten free biscuits in the Sunday Mail two weeks ago: Choc-chip Hazelnut Cookies, Lemon Crackle Cookies and Orange and Almond Florentines.
With a family luncheon in a few week, I think I have the perfect reason to bake a few new gluten free recipes.
You can find the Choc-Chip Hazelnut Cookies Recipe on Donna Hay’s website and I have included her other two recipes below.
Happy Gluten-Free Baking
Lemon Crackle Cookies
2 cups (240g) almond meal
1 cup (220) caster sugar
1/4 tsp bicarbonate of soda
1 tsp finely grated lemon rind
1 tbsp lemon juice
2 egg whites
1 cup (160g) icing sugar sifter
Preheat oven to 160C. Place the almond meal, caster sugar, bicarbonate of soda, lemon rind and juice in a large bowl. Place the egg whites in a separate bowl and whisk to soft peaks. Gently fold the egg whites into the almond mixture until smooth. Toll 1 tbsp dough into a ball. Repeat with remaining dough.
Place the icing sugar in a small bowl. Toss the dough balls in the icing sugar to coat. Place on lightly greased baking trays lined with non-stick baking paper leaving 5 cm between each to allow room for spreading.
Cook for 14-16 minutes for until lightly browned and cooked through. Allow to cook slightly on trays before transferring to wire racks to cook completely. Makes 14.
Orange and Almond Florentines
50 g unsalted butter, chopped
1/4 cup (55g) caster sugar
1/4 cup (90g) golden syrup
1 tbsp finely grated orange rind
1 cup (140g) slivered almonds
1/2 cup (100g) rice flour
Preheat oven to 160C. Place the butter, sugar and golden syrup in a small saucepan over medium heat. Bring to a simmer and cook for 2 minutes or until thick and syrupy.
Place the orange rind, almonds and flour in a large bowl and mix to combine. Pour over the butter mixture and mix until well combined.
Place tablespoons of mixture on lightly greased baking trays lined with non-stick baking paper, leaving 8 cm between each to allow room for spreading.
Cook for 8 – 10 minutes or until golden. Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 12.
*Post Script: The Flourless Carrot Cake was moist, dense and scrumptious and would have been even better had I remembered to include the sunflower oil… I was distracted…I put the cake in the oven and then realised why the bottle of sunflower oil was on the bench… oh dear….but my guests still enjoyed the cake. And yes, I will make it again.
Mouthfuls of flavour, these Coconut Lime Cookies are easy to make and easy to eat.
1 cup almond meal
3/4 cup shredded coconut
1/2 teaspoon baking powder
1 lime, finely grated zest
1/4 cup coconut oil
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 cup gf icing sugar
1 lime, finely grated zest and juice
Preheat oven to moderate 180C (160C fan forced). Line 2 oven trays with baking paper.
In a large bowl, combine almond meal, coconut, baking powder and zest.
In a bowl, using an electric mixer, beat egg until very pale and doubled in volume. Beat in oil, honey and vanilla. Carefully fold in dry ingredients. Chill in fridge for 30 minutes. (I needed at least 1 hour or maybe add a little more almond meal to mixture)
Roll teaspoons dough into balls and arrange on trays 5 cm apart. Flatten balls slightly.
Bake for 12 – 15 minutes or until golden. Cool on trays before transferring to wire rack.
In a small bowl, combine icing sugar and enough lime juice to make a thin icing. Drizzle of cold cookies and sprinkle with zest.
(from a Woman’s Day in my dentist’s waiting room)
I have had this milk carton shaped box in the cupboard for a few weeks now and have been reluctant to open them for taste testing as I thought my son wouldn’t enjoy a cookie that combined milk chocolate, walnuts and banana flavouring. But he came home from school yesterday looking for more of “those” lunch box cookies.
Spotted Cow has a range of gluten free cookies available in gift boxes, twin packs and single serve wrap.
Varieties available are Cranberry and White Choc, Milk Choc, Banana and Walnut, Triple Choc, Apple and Sultana.
Check out their website for a list of distributors in your state.
Postscript (22/11): I was on a Virgin Australia plane flight this morning and was given a Spotted Cow GF Cranberry/White Chocolate and Triple Choc twin pack. Very nice indeed.
I am always on the look out for portion control or snack size products. While other kids have a pack of Tiny Teddies or BBQ Shapes for morning tea at school, my teenager has the see through zip lock bag full of some very ordinary looking biscuits.
So these twin pack single serve biscuits are ideal to throw into your handbag, the sports bag or the lunch box. Although a little more expensive than a packet of biscuits, they are a great convenience. Though small in size, they are quite filling.
Made by Naturally Good, I have only found this product in IGA’s ( Garbutt in Townsville and Greenslopes in Brisbane) although I am sure other IGA’s and Independents stock this product.