Pa’s Home Baked Gluten Free Biscuits - Blueberry Hearts, truly delicious

   Some very munchy  cookies for you today and gluten free as well
    With all the wholesome goodness I have been cooking and eating lately I really felt the need for just some tasty biscuits to go with my cup of tea and these fit the bill just right. Working with gluten free flour again and that means you really have to pack flavour in.
    So that is what I have done and now I share my step by step recipe with you. It is very simple so please join me

Cinnamon Biscuits Recipe

 http://pagoesglutenfree.blogspot.co.uk/

     Well I just copied and pasted the cinnamon biscuit recipe over, without my witty banter and pearls of wisdom that you know and love so well.

First Up the BISCUITS!

Now allow a beginner a small cheat if you will, I have been using commercial gluten free flour as an easy entry point.

In fact Doves gluten free flour, which contains rice, potato, tapioca, maize and buckwheat. 

Before

After

     

   Ingredients

    300 g Dove gluten free plain flour

    150g Sunflower spread

    100g Caster sugar

    2 medium free-range eggs 

    2 tbspn modified maize starch

    1 tspn ground cinnamon

    1/2 tspn  ground ginger

    Zest of 1 lemon 

         Method

        

•      Mix all the dry ingredients together in a large bowl 
•     Cream the sugar and fat together in another bowl
•     Beat eggs into that mix 
•     Add sugar, fat and egg mix to dry mix
•     Beat that mix thoroughly

•         With this flour I found it difficult to get the correct consistency 
•         Dove say it takes time to absorb liquid but that doesn't really help
•         So if necessary, at this point sieve more flour over mix a little at a time, until you get a workable dough
•     Cover bowl and put it in the fridge for 1 hour approx 

     

•     Heat oven to 175C       

•     Remove from fridge and roll out to about 5 - 7 mm thickness
•     If you think the dough is still too wet flour surface and dough and knead to good rolling consistency

•     I then cut to size and put in trays lined with baking paper and cut crosshatch lines with a knife for later breaks

     

•     You may find it easier and get a better result using a cookie cutter to cut prior to putting on a baking sheet
•     Lightly dust with caster sugar and cinnamon
•     Place in the oven, high middle shelf for 15 minutes
•     Remove and allow to cool, initially on tray, then remove to wire rack
•     One warning, this does not brown like wheat flour and if you wait for that, bikkies will be overdone

  
Try not to break corners off for testing while they cool ho ho ho

  

•  Enjoy

Biscuits are made for sharing

Introduction

Hi and welcome to my blog a whole new world for me and you!

I hope to share my thoughts and ideas on vegetarian food, cookery, and  food related  interests PLUS

This is my first attempt at blogging and getting this far has exhausted me so i leave you with a picture and recipe for c c c c cookies, my latest attempt at baking bikkies and fully intend to be back with you regularly.

As you can see they are slightly overdone, not the most auspicious start to my blog. Unfortunately, i was pleasantly interrupted just as i thought they could do with a few more minutes and lost track.
Be warned!!!

                             C C C C Cookies   makes @ 36 


               Ingredients

600g Flour  (for these cookies i used gram flour to please a
                    coeliac  friend, the result was pleasantly
                    interesting but a little stodgy. Wheat flour works
                    as well)

50g   Sugar

100g Golden Syrup 

300g Sunflower Oil

100g Dessicated Coconut

50g   Sultanas    (blueberries, if available, are great) 

50g   Root Ginger   (peeled, chopped into 3-4mm cubes)

50ml Water

2 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Ground Cinnamon

1 tsp Salt

2 tsp Baking Powder

2       Free Range Eggs 

Extra plate of dessicated coconut

              Method

First preheat fan oven to 200C (adjust to your own oven) 

Add oil syrup and sugar to a heat proof bowl and mix. At this point heating really helps the mixing, i pop in the microwave on full blast for a few minutes. Take out and mix. Stand to one side.

Add baking powder to water and stir.

Sieve flour into mixing bowl
Add spices and mix.
Add coconut, ginger and sultanas and mix thoroughly.

Beat eggs together in mug.

Add baking powder mix to flour mix,
Stir up oil, mix well, add to flour mix, mix thoroughly.
Add beaten egg mix to the rest and really mix it up.

Line your baking tray with foil to save on washing up. 


Wash your hands!


Take out @ walnut sized piece of dough/batter, mould, flatten slightly and drop into plate of coconut. then place on baking tray, coconut side up, @ 1-2 inches apart.


At this stages they will seem to be quite oily, don't worry about it.


Put baking tray in top half of oven for 12-15 minutes. 
Keep an eye as nearing end, may need extra few minutes but they always seem darker at the bottom than top.


When you are happy remove from oven and put cookies on wire rack to cool.


Enjoy warm or cold.


These are low in added sugars but with plenty of natural sugar in coconut and sultanas but the flavour is aromatic and spicy.


Try them and let me know what you think.


Thanks for reading

          Love from Pa