Page 65 - Fresh Magazine - Winter 2017

myfavrite ings
myfavrite ings

Chocolate chip cookies
MAKES 30 TO 40 COOKIES

225g butter, softened 50g gluten-free coconut
150g demerara sugar fl our
100g coconut palm sugar 1 teaspoon baking soda
or caster sugar ½ teaspoon gluten-free
½ teaspoon vanilla baking powder
extract or seeds of 1 ½ teaspoon xanthan WHEN the dog bites
vanilla pod, split in gum
half lengthways and pinch of salt When
seeds scraped out 125g gluten-free white little tears need
2 eggs, separated chocolate drops to be dried, these cookies
300g gluten-free self- 125g gluten-free dark are the perfect treat. The dough
raising fl our chocolate drops will keep for up to a week in the
fridge or you can freeze it. Form the
Blue satin sashes
Preheat the oven to 180°C/gas mark 4. dough into a cylindrical shape and wrap
Using the paddle attachment of your food mixer, cream in cling lm, then put in the fridge until
the butter, demerara sugar and coconut palm sugar required. Slice the dough into circles
together until the mixture is light and u y. This should 1cm thick, put the slices on a non-
take about 5 minutes. Mix in the vanilla, then add the stick baking tray and bake in
egg yolks and mix to combine. the oven.
Sift the self-raising our, coconut our, baking soda,
baking powder, xanthan gum and a pinch of salt
together in a large bowl. Add half the egg whites along
with half the our mixture to the creamed butter and
sugar mixture and combine. Repeat with the remaining
egg whites and our mixture until fully combined, Gluten free
scraping down the sides of the bowl during the process.
Add the chocolate drops and mix through.
Break o small amounts of dough, brie y roll between
the palms of your hands and place on a non-stick baking
tray. Bake in the oven for 8 to 10 minutes, depending
on the size, until the cookies are light brown in colour. WHEN THE
Remove from the oven and allow to cool on the tray.
You can store the cookies for up to a week in an airtight
BEE STINGS
container.

Distraction is often the best medicine with children, and these
biscuits are ideal to make with them when little tempers are
frayed, as they can decorate the biscuits with icing.

Ginger shortbread biscuits
MAKES 12 TO 15 BISCUITS

200g gluten-free plain Preheat the oven to 160°C/gas mark 3. Line a
white fl our baking tray with non-stick baking paper.
150g butter, softened Mix the our, butter, sugar and vanilla seeds
75g caster sugar, plus together to form a crumb mix. Add the chopped
extra for dusting ginger, or the chopped pistachios or lemon zest
1 vanilla pod, split in if you are using either of those instead, and bring
Gluten free half lengthways and together to form a dough. Roll into a cylinder and
seeds scraped out
40g crystallised ginger, cut into circles 1cm thick. Place on the lined baking
chopped, or 20g tray.
chopped pistachios Bake in the oven for 20 to 25 minutes, until rm to
or the zest of 1 lemon the touch and pale in colour. Leave to cool directly
on the tray and dust with caster sugar until fully
covered.
Store the biscuits in an airtight container and use
within a week.

WINTER 2017 FRESH | 63

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