Wow so much has happened since my last blog entry. Christmas and New Year's....Which by the way were relaxing and fun! Also it's been two whole months of busy and sickness.....Too much sickness! Winter is here along with its annual flus and colds. Plus smack in the middle of that our son got the Chicken Pox right after Christmas break... Yay! We managed to survive though and still are.
On the up side, the days are getting longer. The birds seem to be busier and the snow is melting. All signs that spring is getting closer......How I long to be on a warm sandy beach soaking in the sun's rays!!!!! I did get to enjoy some warmth on my face a few weeks back though. I managed to wrestle out a patio chair out of the shed and sat on our deck, facing the sun. With a book in my lap and a glass of wine near at hand I could hardly tell I was wearing my down jacket. Our backyard is South facing and the temperature reached +6 that day with blue skies. Ah the little things!
Well because I can't go to the beach I thought I would share this cookie recipe with you instead. If all else fails....Chocolate is the cure for what ails you. What I came up with are cookies that are crispy and chewy. My favorite combination!! I found the recipe on line at kumquatblog.com but tweaked the instructions a little as the original ones turned my first batch of cookies into one large pancake. Just not the same really.... I love the individuality of a cookie with its round crispy golden edges. Something you don't get when you end up cutting your cookie pancake into 12 pieces.
Gluten Free Chocolate Chip Cookies
1 tsp ground flaxseed
2 tsp hot water
1 1/4 cups Gluten Free flour mix ( see note below)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
3/4 cups small to medium sized chocolate chips
Instructions:
~Combine ground flax and hot water and set aside.
~Combine flour, baking soda and salt in a bowl. In another bowl cream together
butter and sugars. Cream until the mixture becomes light and fluffy. Beat in egg. Stir in flax slurry and vanilla. Gradually add flour mix and beat together for about 2 to 3 minutes. Once done fold in chocolate chips.
~Place the dough in the freezer and chill for at least 20 minutes.
~Meanwhile preheat your oven to 375C and line a cookie sheet with parchment paper. Remember when baking gluten free, parchment paper is your best friend.
~Once dough has chilled, roll batter into 1 inch balls. No bigger! Place onto prepared cookie sheet. Make sure not to crowd the dough balls. They will spread. I was able to put 11 per medium sized sheet. Place remaining dough back in the freezer while the first batch bakes. It's important to keep the dough cold.
~Bake cookies in the middle of the oven for 12-14 minutes. Rotating the sheet halfway. Check on them. They are ready when the edges are golden brown.
~Now the trick is to leave the cookies on the cookie sheet to cool for about 5 minutes before transferring them to a cooling rack. Or else they will fall apart.
~Continue with the rest of the dough.
~Batch should make between 25 to 32 cookies depending on the size.
Note:
I made my own gluten free flour mix but you can use any mix I am sure.
This is the mix ratio I used.
1 1/2 cups brown rice flour
1 cup sorghum flour
3/4 cup tapioca flour
3/4 cup sweet rice flour
1/2 cup cornstarch
1/2 cup cornflour
Combine well and store in an airtight container. Use as needed.
Makes 5 cups.
