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Really easy cashew cookies

Published 8 February, 2008

These lovely little gluten free cashew cookies are a favourite and mine and our toddler at the moment. We make them after breakfast when we're still waiting for Gluten Free Food Wifie to wake up (she gets lie in rights due to night time baby feeds).

The great thing about this recipe is that it's dead simple, so simple in fact that a toddler can make most of it, and the cashew cookies are super-tasty. And a big plus is that they go a bit soft after the first day, so you have to eat them all the day they're made :)

Gluten free cashew cookies recipe
140g rice flour (brown if you can get it)
1/2 bicarbonate of soda (baking soda)
55g light muscovado or other light brown sugar
60g ground raw cashews (I grind mine in a nut chopper. The trick is not to grind them too much or they turn into cashew butter - you want powder)
1/2 tsp vanilla essence
75ml water

Preheat your oven to 180C (350F/Gas 4) and get a good not-stick baking sheet, or lightly grease a not-so non-stick one :)

Sift the flour and bicarb into a bowl then add the sugar and cashews, mixing well.

Make a well in the middle, add the water and vanilla essence, then stir to a firm dough - you'll need to get your hands in at the end to bring it all together.

Roll into 1-inch (2.5cm) balls - if you flour your hands first they won't get so gummed up - then gently press down with the back of a spoon - we use a perforated spoon to give a nice pattern on the biscuits.

They will take 10-12 minutes in the oven.

You can spice up your gluten free cookies with 1/2 tsp of ginger, or cinammon if you like. Enjoy!

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