This was my first attempt at making gluten free cookies and they did not go perfectly to plan but they turned out good in the end and most importantly they tasted great. First of all I had to add 2 egg yolks, as the mixture was that crumbly it wouldn't form a dough. So depending on the size of the yolk of your egg you may need to do this. The second thing that didn't work out was the shape. After cutting out perfect circle cookie shapes the mix spread and joined together to make one big square, I cut them out again while they were still warm and soft.
Ingredients
Around 5 chocolate chips for each cookie125g of butter
125g of caster sugar
250g of Juvela Gluten-Free White Mix
1 medium egg yolk (or 2 small egg yolks)
(This makes approximately 12 depending
on size of cutter and preferred thickness)Instructions
1. Pre-heat oven to: 190°C/375°F/Gas Mark 5
2. Mix the butter and the sugar together and beat in the egg yolk. Bit by bit fold in the Gluten-Free White Mix. As the mixture will be quite crumbly bring it together to form dough. Knead the dough for a couple of minutes until it is smooth then dust lightly with White Mix.3. Roll the dough out on a clean surface and cut out 12 pieces (depending how thick or thin you want them) with a cutter or the rim of a glass
(I used 6cm wide glass) and place on a baking tray. The shape at the moment might not matter as the mixture could spread when baking.
4. Bake in a pre-heated oven for 12-15minutes until golden.
5. If the mix has spread and joined together use your glass or cutter to make your cookies round again. (This leaves yummy cookie edges in the baking tray which is always great) Allow cooling before eating.
