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Ginger Cookies

9 Nov

Look at me go – two posts in two days!

This is a pretty standard cookie recipe, but I’ve made it twice now….. well, kind of – I didn’t write it down the first time I made it, so they’re probably not exactly the same, but near enough….. anyway, I’ve made it twice now and they’ve actually held their shape BOTH times!  I have a real talent for “melting” gluten free biscuits(cookies), so much so that I usually pull them out of the oven half baked, scrape them in to a slice tin, put them back in the oven, then call it good.  Or I just give up and switch it to a slice recipe completely.

  • 125 g butter
  • 1 c sugar
  • 2 eggs
  • 3 c all purpose gluten free flour (I used Orgran, but I’m sure any mix, commercial or home mixed, would work)
  • 1 Tb ginger
I forgot baking powder the second time and they still worked, and that’s the time I wrote down what I was doing – just to clarify that I haven’t missed the raising agent accidentally.
  1. Preheat oven to 180c/350f.
  2. Cream butter and sugar, add eggs one at a time mixing well with each addition, add flour and ginger, mix.
  3. I rolled mine into little balls, about a teaspoon of mix I guess, then flattened them a little as I put them on the baking tray.
  4. The one step I forgot to take note of was….. cooking time.  It would’ve been ten or fifteen minutes.  I just check the bottom of one to see if it’s golden brown, and pull them out if it is.  After a few minutes remove them from the tray to finish cooling.
These were a soft, melt in your mouth (which is much better than melting on the tray) cookie, not a crunchy crispy one.
I ate far too many.

Oat Slice

26 Dec

  • 1 cup potato flour
  • 1/2 cup white rice flour
  • 1/2 cup tapioca flour
  • 3 cups rolled oats
  • 2 cups sugar
  • 250g butter
  • 2 Tb golden syrup
  • 1/4 cup water

Preheat oven to 180c/350f.

Mix dry ingredients, while butter and syrup are melting.  Stir butter mix in to dry ingredients, as much as you can.  Add water to finish wetting all the ingredients.  Place in dish (mine is oval, but at the widest points it’s 33cm long and 20cm wide, whatever you use make sure it has high sides because this boils).  Bake for 20 minutes.  I usually cut it when it has not quite finished cooling, and remove it from the dish once it is cool.

Crispy on the outside, soft on the inside... yum.

Fudge Brownie

12 Nov
This keeps for at least a week in an airtight container, no need to freeze it if it’s not getting eaten the same day, even though it’s gluten free.
  • 125g butter
  • 1c sugar
  • 2 eggs
  • 1/3c cocoa
  • 1/2c potato flour
  • 1/3c tapioca flour

Preheat oven to 180c/350f.

  1. Cream butter and sugar.
  2. Add eggs one at a time.
  3. Mix in each dry ingredient, one at a time.
  4. Spread in a 19 x 26cm /  7.5 x 10″ dish, and bake for 15 – 20 minutes.

For a stodgy-in-a-good-way result remove it as soon as a skewer comes out clean, if it cooks longer it is still yummy, the texture just gets more like a cake the longer it cooks.

Graham Crackers

20 Oct
This recipe is originally from “True Grist Cookery”, it was one of the sample recipes that came with our wheat grinder.
  • 1/2 cup butter
  • 2/3 cup brown sugar (packed firmly)
  • 2 3/4 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/8 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup water
Preheat oven to 180c/350f.
  1. Cream butter and sugar.
  2. Alternate adding dry ingredients and wet ingredients, mix well after each addition.
  3. Let it rest for at least half an hour.
  4. Roll out about 1/8″ thick, cut, place on tray, and bake 20 minutes.

I’m linking this to Tasty Tuesday, where you’ll find more great recipes as well as reflections on enjoying life.

Perfect Popcorn

4 Oct

When nearly every packet snack is an “untouchable”, home popped corn is definitely a “go to” snack.  I used to have butter popcorn down to an art, but that obviously doesn’t work for dairy free tummies.  Dad-of-the-tummies started popping it in peanut oil, which he actually prefers now, but I encountered one problem…. getting the salt to stick.

When the salt is added at the start it doesn’t stick to the popcorn like it does with butter, it just stays on the pot.  When salt is added after the popcorn is popped it sticks to the corn, but it also leaves a pile of salt in the bottom of the bowl.  I had been going with the less-than-perfect salted after method, when it occurred to me there is another option.

  1. Squirt a bit of peanut oil in the bottom of a pot.  (I pop a fairly large amount and I use probably 2 Tb.)
  2. Add popping kernels. (I use a cup, it makes heaps, you want a BIG pot for that amount.)
  3. Use a medium heat – make sure to have a lid on the pot, glass lids are lots of fun for kids to watch.
  4. Once it starts popping shake the pot every now and then to move the unpopped kernels to the bottom.
  5. Once there is a decent layer of popped corn, enough of a layer that the corn is not bouncing around and hitting the lid anymore, take the lid off and add salt, then return the lid to keep the pot hot.

    Still popping, with the lid off.

  6. Shake the salt around, keep moving the unpopped kernels down periodically.
  7. Once the popping sounds have stopped tip it in to a bowl straight away.

And that is the secret to perfect DAIRY FREE, home popped in a pot, SALTED popcorn!

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