I made a variation of the gluten free cookies I have been making recently.
My son found a recipe online for cookies which we tried, though we replaced the standard flours with gluten free variants. These were nice, but they were a little too crisp and a little too sweet. He then adjusted the recipe and the result was tasty chewy gluten free choc chip cookies. What I and my son liked about them was that they were very similar in taste and texture to the fresh (non-gluten) cookies you can buy at supermarkets that he use to enjoy before he went gluten free.
When I was buying cookies from places like Sainsburys I did quite enjoy the raspberry and white chocolate versions. So I was intrigued in Aldi in their store had a pack of raspberry and white chocolate for baking. It was in their specials area, which is a pity as we quite liked the cookies and it might be challenging to find a pack again, hopefully I can find an alternative from another supermarket.
The process is pretty much the same as the process I used on the other cookies.
225g of unsalted butter
125g gluten free bread flour
125g gluten free plain flour
1 egg yolk
100g caster sugar
120g light brown sugar
1 pack of raspberry and white chocolate
One teaspoon salt
One teaspoon bicarbonate of soda
Two teaspoons of vanilla essence
Melt the butter in a pan and bring to the boil, stirring frequently. The aim is to boil off some of the water off the butter. The recipe said to go ensure the milk solids got a nutty brown. I was a little wary in case of burning the butter, so didn’t probably go far enough. Once the butter melted and had turned slightly brown this was removed from the heat and cooled to room temperature.
Cream the liquid butter with the sugar, vanilla essence. The idea is to mix it until it is light and fluffy. The recipe calls for an electric mixer, ours was broken, so we did it by hand, which was hard work. Beat in the eggs until they are incorporated into the mixture.
Combine the flours, salt and bicarbonate of soda.
Stir in the dry ingredients a third of it at a time until it is incorporated.
Using a wooden spoon fold in the raspberry and white chocolate.
Place six small balls, about 2-3cm across, of dough on a baking tray and bake for 6-9 minutes.
This quantity of ingredients will make about eighteen cookies.
After cooking leave on the tray and then after three minutes move to a rack to cool further.
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