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Gluten Free Cookie Recipe - Chewy Sultanna Cookies
Published 6 February, 2007
TweetThese gluten free cookies are sooooo nice and have been adapted from an oat based recipe, so for those of you new to gluten free cooking and missing some old favourites, this will be a pleasant surprise.
Chewy Sultanna Gluten Free Cookies
100g pre-soaked rice flakes - this may take a few hours so prepare in advance.
100g butter or dairy free marg
75g brown sugar
1 tablespoon golden syrup
75g sultannas or raisins
50g ground hazelnuts or ground almonds
100g gluten free flour (remember that tapioca flour makes things more chewy, so use some of this if possible, about 30g will be a good amount)
Pre-soak your rice flakes by adding no more than double the quantity of lukewarm water and waiting until the water is absorbed. You may have to experiment with this stage depending on the type of rice flakes you have! You could leave the rice flakes dry but the biscuits will tend towards a toe-nail clipping like texture and not at all like their oaty equivalent in the gluten world. If you leave the rice-flakes too wet, you will have an oven disaster - oil and water don't mix and the hot fat will get splattered all over the inside of your oven. Not nice! So, somewhere in between is your goal!
Preheat your oven to 170oC.
Melt the butter or margarine, sugar and syrup over a low heat.
Add in the dry ingredients and mix well.
Take a sheet of greaseproof paper and line a flat baking tray.
Take about 1 tablespoon of dough and form into a ball in your hands, then flatten roughly and place on the baking tray. Makes about 15 gluten free cookies.
Enjoy these gluten free cookies with a nice cup of team and keep them out of reach of the kids :o)
