I wanted to try and make some wheat free cookies for one of my work mates who is on a wheat free diet. Rather than using an existing wheat free cookie recipe I decided to try and replace the wheat flour in a standard cookie recipe with a wheat and gluten free flour I had picked up at the supermarket.
The cookie dough came together well and seemed to be of a good texture and consistency and I was feeling relatively confidant they would turn out ok. I added some chopped chocolate orange chunks for flavour and spooned small teaspoonfuls out onto a baking sheet. The recipe said the cookies would spread so I left quite a bit of room in between each one. When the baking time was up I opened the oven door to find the cookies hadn’t spread a little, but had melted into huge thin flat cookies that were merging together. Eppp!
I tried again, placing fewer spoonfuls on each sheet and leaving plenty of room. The second batch turned out better, they were still huge but at least they did look vaguely cookie shaped. The texture of the cookies was very crisp and crumbly. They were also quite brittle and had a slightly gritty texture from the rice flour that was part of the mix. I was quite disappointed in their flavour, they were sweet yet had quite a savoury note to them.
I took them to work anyway where they received mixed responses. Some people hated them while others quite liked their unusual texture. It was decided that they resembled more of a French langue de chat biscuits than a soft chocolate chip cookie but they would make quite good cookies to serve with deserts. So they were a successful (sort of) but not really as a soft and chewy cookie. I’ll have to try again another time.
Crisp Cookie Thins
(Recipe adapted from Waitrose.com)
50g soft light brown sugar
50g caster sugar
1 tsp vanilla extract
125g wheat and gluten free flour (or ordinary plain flour)
1 tsp bicarbonate of soda
75g chocolate orange, chopped
Preheat the oven to 180C and line a baking tray with greaseproof paper.
Place the butter and sugars into a bowl and beat together until fluffy. Beat in the vanilla and egg and then sift over the flour and bicarbonate of soda.
Fold in the flour followed by the chocolate.
Drop teaspoons of cookie mixture onto the baking tray leaving A LOT of space between each one.
Bake for 10-12 minutes until lightly golden around the edges.
Transfer to a cooling wrack straight away and leave to cool.
Make 16 cookies.
Crisp Baked Tofu
1 hour ago