Version 1
Version 2 unbaked
Version 2 baked
Version 3
Walnut
Cookies (Gluten Free)
These
biscuits are very easily made in a food processor. Place all ingredients except
walnuts and flour and process together, and then add flour and walnut meal and
pulse until the dough forms a ball
Ingredients
250 g soft
butter
2/3 cup
icing sugar
1 egg
1
tablespoon vanilla extract
1/2
teaspoon baking powder
|
2 cups
gluten free flour
1 cup
ground walnuts (approximately 1 ½ cups before grinding)
Extra
icing sugar for dusting
|
Method
Grind
walnuts, set aside.
Cream
the butter and icing sugar together.
Add
egg, vanilla, baking powder and mix well
Stir
in flour and ground walnuts and mix well until dough forms. It will be very
soft.
Follow
the instructions below for shaping cookies.
Bake
at 160 deg C until just starting to colour, approximately 15 minutes.
Remove
cookies from oven, dust with icing sugar and allow cookies to cool on the tray.
When
cool transfer to a cooling rack until completely cold. Store the cookies in an
airtight container.
Version 1
Use
a large star nozzle to pipe dough onto trays lined with baking paper.
Refrigerate for at least 30 minutes as this helps prevent cookies from
spreading.
Version 2
Drop
heaped teaspoons of dough onto tray lined with baking paper. Refrigerate for at
least 30 minutes as this helps prevent cookies from spreading.
Version 3
Refrigerate
dough for at least 30 minutes. Scoop out heaped teaspoons of dough and roll
into small balls. Place on trays lined with baking paper and then flatten each
ball a floured (gluten free) fork. Refrigerate again as this helps prevent
cookies from spreading
A snap of me with the cookies at my recent bookmaking workshop, thanks to Liz for the photo.
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