For some reason, probably because they were gone in two shakes, I don’t have a single photo of these yummy gluten free sugar cookies. These are an occasional treat and were part of my Valentine’s Day baking extravaganza this year.
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- 1 tsp baking powder
- 1/2 cup caster sugar (superfine sugar)
- 1/2 cup raw cane sugar
- 1sp vanilla extract
- 1 egg
- 1 tablespoon lime juice
- 1 cup sorghum flour
- 3/4 cup almond meal
- 3/4 Red Mill Gluten free all purpose flour
Cream butter and sugar. Add vanilla extract, egg, and lime juice.* beat together and add flour slowly. mixing together. The mixture may be very sticky. Add enough flour to make it easier to hand and using a spoon add dollops of dough to greased tray covered with parchment paper. Add to preheated oven at 400 degrees Farenheit and cook for 6-10 minutes.
I find cooking at higher altitudes means longer in the oven. These are great for decorating.
Makes approximately 24.
*You can use lemon or orange juice instead, we just like the zing of lime.
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Anna Blanch Rabe is an Australian-born writer and photographer. She is proudly Team Rabe. Recently married, she and her husband love to cook together using fresh ingredients. More recipes can be found at Food: Nourish. You can follow her adventure on Not A Pedestrian Life, or Facebook. Quotidian Home is a place of comfort from which to show hospitality, of joining with friends for food, fun, laughter, and tears.
