I have recently discovered that I am gluten intolerant which is not so exciting as I love to cook, bake and eat! I love to have cookies with my tea and I have been sorely missing the 'Marie biscuits' with my tea. I used to make these tea cookies with all purpose flour, which I have now made using gluten-free flour. I used 'King Arthur's Gluten- free all purpose flour' from Whole Foods. I got reasonably good results and even my friends and children who are not gluten intolerant did not notice the difference.
I have been experimenting with other gluten-free flours and I shall soon write about the other things I have tried.
INGREDIENTS:
- Soft unsalted butter - 226g ( 1Cup)
- Superfine sugar - 1/2 cup + 5 tbsp for coating cookies.
- Gluten free all purpose flour - 2.5 cups
- Finely chopped mixed nuts or almond meal - 3/4 cup
- Salt - 1/8 tsp
- Vanilla extract - 1 tsp
- Baking powder - 1tsp
METHOD:
- Preheat the oven to 350 deg F.
- Cream butter and sugar till light and fluffy.
- Sift the flour with salt and baking powder. Keep aside.
- Add in the vanilla extract to the butter.
- Slowly add the flour and roll into a soft dough.
- Roll into 1" diameter balls and place on parchment.
- Bake for 13-15 minutes or until just golden.
- Remove and when still warm, roll into the sugar to coat. Place on cooling rack. Serve when cool.
NOTE: The gluten free flour can be substituted by all purpose flour for a non- gluten free version.
