Since two of my sons were diagnosed as gluten intolerant, six months ago, I have spent an awful lot of time baking. I came across these cute robot cookie cutters and used them with one of my favourite cookie recipes.
Step 1: Ingredients
- Gluten free plain flour 12oz (Ordinary plain flour can be used in the same quantity)
- Baking soda 1tsp
- Ground ginger 2 tsp
- Butter (diced) 4oz
- Soft light brown sugar 6 oz
- Golden syrup 4 tbsp
- 1 Egg (beaten)
In the UK we have a brand of gluten free flour that contains: rice flour, maize flour, potato flour, buckwheat flour and tapioca flour
Step 2: Equipment
- 2 mixing bowls
- Weighing scales
- Measuring spoons
- Wooden spoon
- Small whisk or fork
- Rolling pin
- Cookie cutters
- Baking sheet
- Cooling rack
Pre-heat the oven to 375oF
Grease and flour the baking sheet.
Sift the flour, put the ground ginger and baking soda together in a bowl
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Whisk the syrup into the beaten egg then add to the flour mixture.
Mix together to make a smooth dough.
Knead very gently (gluten free flour doesn't hold together as well as ordinary flour) and divide the mixture in half.
As this is a very soft dough, if it is too soft to handle then wrap it in cling film and place in the refrigerator for 10 minutes.
Roll out half at a time on a floured surface until about 1/4 inch thick.
Use your cookie cutter to cut out shapes.
Place cookies on the prepared baking sheet.
Bake for 10-15 mins, until golden brown.
Leave on baking sheet to cool slightly before transferring them to a cooling rack to cool completely.
Store in an airtight tin.