Gluten-free cookies
These shortbread-style biscuits work well in my wagon wheels (recipe here).
Ingredients
210g butter, softened
80g castor sugar
20g brown sugar
1 tsp vanilla bean paste
350g gluten-free flour
1 tsp gluten-free baking powder
Method
Step 1
Line a baking tray with baking paper.
Step 2
Beat the butter, then cream it with the sugars and vanilla paste until light and fluffy. Stir in the flour and baking powder and mix together to form a dough.
Step 3
Form the dough into about 20 balls, arrange on the baking tray ensuring a few centimetres gap between each, then press each ball flat with the flat edge of a knife (the cookies should be between ½- to one-centimetre thick). Chill in the fridge for 15 minutes.
Step 4
Preheat oven to 190C then bake the cookies for 12 minutes or until light and golden. Remove from heat and allow to cool completely on the baking tray.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.
