I have been experimenting for a while with gluten free recipes and have found cookies and biscuits are one of the hardest things to make.
It is difficult to get the right taste whilst maintaining a good texture. So, I created my own recipe for soft and chewy cookies.
This recipe can be adapted using chocolate or other fruit of your choosing, but this time I used raisins to create a delicious gluten free oat and raisin cookie.
You will need:
– 4oz (115g) of Margarine
– 4oz (115g) of White Flora or a Standard Baking Spread
– 4oz (115g) Gluten Free Self Raising Flour (We Are Using Doves Farm)
– 4oz (115g) Ground Almonds
– 6oz (170g) Gluten Free Oats
– 1 Tablespoon Golden Syrup
– 1 Tablespoon Hot Water
– 1 Teaspoon Vanilla Essence
– 230g Sugar (Plain Caster or Soft Brown)
– 4oz (115g) Raisins
1. Mix together the margarine, baking spread/white flora, sugar and vanilla essence until light and fluffy.
2. Next, add the hot water and golden syrup. Tip: let your tablespoon heat up for approx 2 minutes in hot water before using it to measure out the syrup, this will let the syrup slide off the spoon without sticking.
3. After that, fold in your flour, almonds and oats. The mixture should quickly become doughy. If the mixture seems too sticky, add more gluten free flour to form a dough. Similarly, if the mixture seems too dry and begins to crack, add some water to get the right consistency.
4. Take small amounts of the mixture in the palm of your hand and roll into balls. Place on a lined/greased baking tray. The mixture will expand, so do leave space between each cookie.
5. The trick is to bake the cookies on a low heat, for a longer amount of time. If a high temperature is used, the cookies will flatten and loose moisture. Bake the cookies on approx 170°C/Gas Mark 3/4 (depending on your oven), for 15-20 minutes.
6. When the cookies are browning slightly on the top, it is time to take them out. They will still be soft after coming out of the oven, so leave them to cool and completely harden before removing them from the tray with a spatula.
Then enjoy! 🙂
I cant stop making them. I hope you love this recipe as much as I do!