Monday, June 13, 2011

American-style choc chip cookies

Update: With xanthum, this recipe makes nice american style cookies.  I've reduced the amount I use though as it does give a bitter after-taste. You can make them without xanthum altogether but they won't hold together as well and won't have that doughy quality in the middle.  If you use too high a mix of white refined flour (like doves rice flour blend), they'll turn out more like fluffy cakes than biscuits (but taste nice anyway!).

11/2 cups brown rice flour
1/2 cup corn starch
1/4 tsp xanthum
1 heaped tsp baking soda
1 cup soft brown sugar
1/2 cup caster sugar
3/4 cup oil
1 beaten egg
approx 4 tbsp soya milk
GF vegan choc chips

Mix the flours, choc chips, xanthum and baking soda together. In another bowl mix the sugar, oil and egg and then add to the dry mixture.

Add just enough milk to make a thick batter (i.e. much thicker than for fairy cakes, it will be more like a soft dough) - it should be hard work to mix and when dolloped on a baking tray the mixture should stay in big blobs. space them apart on the baking tray as they will spread lots.

Bake for half an hour until browned and until a skewer comes out clean. Leave to cool before removing from the baking sheet.