A simple cookie recipe that is free from 14 major allergens and very easy to make.
Ingredients
70g of butter - use the one that suits your needs (lactose-free, dairy free) - must be in a solid form, do not use a spread)
120g of flour - gluten-free flour works very well, use the one with xantham gum in it (usually gluten-free bread flour contains xantham gum)
30g of icing sugar
2 tablespoons of linseeds (flax seeds, chia seeds) + 2 spoons of water - use brown or golden linseed or chia seeds if you prefer, preferably milled - mix it with water to create an egg replacement - the final consistency should be thick but not dry.
1 teaspoon of vanilla extract
pinch of salt
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Put all ingredients in the bowl and mix it, you can use your hands to create a compact dough. If it's too sticky add more flour, then place it in the fridge to chill.
The cookie dough is very versatile you can add cocoa powder (about 20g) to create a chocolate cookie dough, or coconut, nuts, or whatever comes to your mind.
Once chilled, dust your surface with flour and roll the cookie dough with a rolling pin, then use your chosen cookie cutter to cut out shapes. Bake the cookies for about 10 minutes - or less if you like soft cookies (180C/350F)
You can enjoy the cookies on their own or once they cool down, sandwich them with jam (please note that if you are using jam the cookies will need a couple of days to soften), chocolate or decorate them with icing.
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