This recipe is a variation on an Australian classic, with some key differences: the name for one. This is biscuit recipe which is what Australians call what Americans refer to as cookies. The key to this recipe is fresh eggs, quality brown sugar, dessicated coconut (finely chopped) and a gluten free flour mix that works. For this i used Red Mill’s All purpose Flour, but i’d be interested in the combinations you find work well.
Gluten Free Oatmeal Cookies
1/2 cup Brown Sugar
1/4 cup Raw cane sugar
3 ounces (3/4) softened AA grade Butter**
3/4 cup oats (gluten free)
1/2 cup dessicated coconut (this is finer than shredded)
1 cup gluten free flour (red mill all purpose baking flour)
1/2 tsp baking powder
1/4 cup soymilk or hot boiling water.
Cream the sugar with melted butter. Add the egg (make sure the mixture has cooled a little so the egg doesn’t cook). Add the remaining dry ingredients interspersed with the final liquid. mix all ingredients together making sure you don’t overmix. add a little flour to your hands. using a spoon create a small ball of dough and placed on greased tray covered with parchmant. Bake in a pre heated oven at 170 degrees celcius (325 degrees farenheit) for 10-13 minutes.
** I am lactose intolerant. I have found that I can tolerate high grade butter. Anything less and I am violently ill: Ask my husband.
A new foray, but one which will be a feature of Quotidian Home, and Food: Nourish will be a record of my creations and adaptations: Gluten free, lactose free (dairy free, and almost paleo).I’d love to hear how these recipes work for others!