These are a nice ‘everyday’ sort of cookie that you can cut into whatever shape you want to suit the occasion. Depending on how thick you roll the dough they will be crisp, or a bit more cake like if you roll the dough out a bit thicker than 5mm. It’s a quick recipe to make, and pretty simple but you do need to chill the dough for about 30 minutes.
275g Dove’s Farm Self Raising Gluten Free Flour
5ml gluten free baking powder
1ml baking soda
100g caster sugar
75g Pure Sunflower Margarine
1tsp Organ Egg Replacer plus 1 tbs water
3 tbs golden syrup
1-2 tbs Rice Dream
2.5 ml vanilla extract
Preheat the oven to 160 C, or 325F. Lightly grease a baking sheet.
Sift the dry ingredients together in a large bowl
Add the Pure Margarine and rub together with your fingers until you get a mixture that looks like breadcrumbs in texture.
Add the water for the egg replacer, the golden syrup and vanilla
Mix together to form a ball of dough. I find that with gluten free flour I need to add a bit of liquid to get things to stick together. Add one tablespoon of Rice Dream and decide if you need another.
Chill for 30 minutes.
Roll out to about 5mm thick and cut into desired shapes.
Bake for between 10-12 minutes depending on how hot your oven is. They should be light brown so do check at about the 8 minute mark.
I made a simple icing of icing sugar, 1 tsp of vanilla and about ¼ cup hot water (the water need to be hot or the icing won’t shine). Sift the icing sugar into a bowl and add the water bit by bit, stiring all the time, until you get a good spreading constancy. Add in the vanilla. Either dip the cookies into the icing, or spread onto the cookies with a small knife. I then added red food dye and piped swirls using a small nozzle and piping bag.
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