White chocolate chip cookies - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes approx 25
| 115 |
g |
low-fat spread, margarine or butter |
| 50 |
g |
sugar, granulated |
| 75 |
g |
brown sugar |
| 1 |
large |
egg, beaten |
| ½ |
tsp |
vanilla extract |
| 165 |
g |
rice flour |
| 2 |
tbsp |
cocoa powder, unsweetened |
| ½ |
tsp |
baking soda |
| ¼ |
tsp |
baking powder |
| 150 |
g |
white chocolate, cut into chunks or chocolate chips (check for nut contamination if 'nut free' required) |
preheat oven: 180°C, fan 160°C, 350°F, Gas 4
| 1. |
Line baking sheets with non-stick baking paper. |
| |
| 2. |
Put fat and both sugars into a large mixing bowl and cream together, beating well until smooth. |
| |
| 3. |
Slowly beat in the egg and vanilla extract. The mix may start to curdle a bit but this will disappear when
the dry ingredients are added. |
| |
| 4. |
Add the sifted flour, cocoa powder, baking soda and baking powder to the mix and then stir well to fully combine
all of the ingredients. Finally add the chocolate chips and stir in gently. |
| |
| 5. |
Place generous teaspoonfuls of mixture onto the prepared baking trays. Ensure that the mixture is spaced out well as the cookies will
spread during baking. |
| |
| 6. |
Bake for 12 - 14 minutes, until firm to the touch. |
| |
| 7. |
Remove cookies from oven and allow to cool for a few minutes then transfer to a wire
baking rack to fully cool before storing in an airtight container.
|
| |
These cookies can be eaten slightly warm or cold. They keep well for 2 - 3 days in an airtight
container.
Back to wheat free cake, cookie and biscuit recipes...
