Jaffa Choc Chip Cookies Gluten Free Recipes

GLUTEN-FREE BUCKWHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
• Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
• Bake in the preheated oven until light golden brown, 6 to 8 minutes.

EASY GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with parchment paper.
• Combine gluten-free flour, xanthan gum, baking soda, and salt in a bowl and set aside.
• Cream butter, white sugar, and brown sugar together in a bowl. Beat in egg and vanilla extract. Gradually mix in the flour mixture. Stir in chocolate chips. Drop dough by teaspoonfuls onto the prepared baking sheet. Dip spoon in water and lightly flatten each cookie with the back of the spoon.
• Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.

GLUTEN FREE JAFFA CAKES

Steps:

• First make the jelly. Add the boiling water to the jelly cubes and marmalade and stir until dissolved. Pour into a 20cm x 20cm square baking tin and place in the fridge to chill until set (around 1-2 hours).
• Preheat the oven to 180'C. Using the butter, grease a small, 12-hole bun tin and set aside.
• Add the eggs and sugar to a mixing bowl and beat with a hand-held mixer for 4-5 minutes until pale and fluffy. Then fold in the flour, xantham gum and baking powder.
• Spoon approx 1 dessert spoon of the mixture into each hole, smooth with the spoon and then place the tray in the oven. Bake for 8-9 minutes. The buns are ready when they start to go golden brown and spring back when pressed gently.
• Allow the buns to cool in the tray before carefully removing with a knife. Cool completely on a wire rack.
• Once the jelly is set, remove from the fridge and turn out onto a piece of greaseproof paper. Using a cutter (or shot glass, like I did!) cut out small circles for each sponge base. These should have a small gap around them when placed in the centre.
• Melt the chocolate and spoon over each Jaffa Cake. Spread it out evenly over the top and then very gently drag a fork along the centre to create the classic Jaffa Cake pattern. Chill in the fridge to set for 30 mins - 1 hour before eating.

JAFFA CHOC-CHIP COOKIES - GLUTEN FREE

Steps:

• Preheat oven to 170 degrees centigrade. Line biscuit trays with baking paper.
• Cream butter and sugars until light and creamy.
• Gradually add the egg and rind until lightly combined.
• In a seperate bowl -sift flours, bicarbonate soda and cream of tartar. Fold this sifted mixture into the creamed butter mixture. Fold in the choc chips.
• Roll teaspoons of mixture into balls and place on trays. There is no need to flatten the biscuits as they will flatten and spread during cooking. Do not place the biscuits too close together.
• Bake 10 to 15 minutes.
• Stand on trays 5 minutes before cooling biscuits on wire racks. They will set as they cool.

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
• In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.