Got my first order in for anything gluten free the other day from a friend of mine who is allergic to both wheat and soy. I've never been so paranoid in the kitchen as I was when I was prepping all the ingredients and making up the dough. I obsessively washed the mixing bowls, chopping board, weighing scale bowl, storage tin, counter tops..... The kitchen was sparkling clean before I'd even put butter and sugar together! Having seen what even the tiniest bit of wheat does to him I checked and re-checked the ingredients seventeen times to ensure none contained wheat or soy. Having reassured myself, kind of, I set to work.
Makes 12
- 300g gluten free flour mix (I use Dove's farm)
- 1/2 tsp xanthan gum
- 1 tsp gluten free baking powder
- 250g butter, softened
- 340g light brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 250g milk chocolate chunks (soy free; I used Cadbury's Dairy Milk)
Preheat the oven to 165C
Cream butter and sugar until light and fluffy
Add egg, egg yolk and vanilla beating well after each addition
In another bowl mix the dry ingredients
Add the dry ingredients to the wet and mix well
Add the chocolate chunks and combine well
Divide into 12 lumps and bake for 10-12 minutes until the edges are golden
The xanthan gum really fixes the crumb structure and gives the cookies the texture of normal cookies. It was the first time I'd used it and I was amazed. When they were cooled I packed them away in my super clean tin lined with greaseproof paper to be ABSOLUTELY sure they could not be contaminated. They were well received and suitably devoured. I think I'll find myself making them more often in future!
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