Clear out the Pantry Biccies

So it is a constant source of annoyance when the kids ask for NEW cereal when they haven't finished the existing box. You're with me, right??

"Please mum pleeeeeeaasssse, can we? can weeeeeeee? pleeeeeeease"

and even if you dare to stand your ground and say "NO.. you have to finish the other box first"

you know deep in your heart, that very same box will be sitting high on the shelf in six months time taunting you with it's uneaten contents <groan>

AARRGGHH!!

So today I'd had enough of the taunting.  Those 2 cups of uneaten cornflakes (plus a few other pantry items) were going to be put to good use.  It's raining and I'm hungry and the oven is beckoning..

This recipe adapted from a base recipe from Taste.com

INGREDIENTS

110G butter, softened

2/3 cup brown sugar

1 egg, lightly beaten

2 teaspoons vanilla extract

1 cup gluten-free plain flour

1 teaspoon gluten-free baking powder

1/4 teaspoon salt

2 cups gluten-free cornflakes

1/2 cup pistachio, roughly chopped

1/2 cup Craisins

1/2 cup gluten-free chocolate chips

Pre-heat oven to 180 degrees celsius

Line a large flat tray with baking paper

METHOD

Cream the butter and sugar together until you have an icing-like consistency

Add the egg and vanilla and mix until well combined.

In a separate bowl, sift flour, baking powder and salt and then add remaining ingredients. 

Mix well to combine.  Add butter mixture and mix well, ensuring all dry ingredients are incorporated well.  Don't be afraid to crunch up the Cornflakes in the process.

Spoon or roll tablespoon sized portions onto tray.  If you are feeling daring, you can and place 3 rows of 3 but be warned - the mixture does spread so be prepared.  

I would recommend 3 rows of 2 - spacing well apart.

Bake for 12 minutes until golden.  Allow to cool on the tray for 5 minutes before removing to a wire rack

These biscuits are buttery and yum but I think this recipe will appeal more to the older child or an adult palate - AHEM.. 

<complimented with screwed up, pained expression> 'What are those BITS in it? 

What are those GREEN THINGS? 

I'd like to tell you that the kids inhaled them.. BUT that would be a bald-faced lie.

There seemed to be a lot of picking things out and tiny mouse-like bites.  You can't win 'em all.

More for me.  

And you know what?

I'm OK with that.

Gluten Free Sugar Cookies

Whilst I was faffing about on the net I stumbled across this recipe from cookiescupcakesandcardio.com and decided to give it a burl.

I made slight adjustments in order for my cookies to be gluten free but haven't strayed too far from the original.  I used White Wings Gluten Free Flour for this recipe but I'm sure other brands of gluten free flour work just as well.  I made a point of resting the dough for at least a couple of hours before rolling out and honestly, with a light dusting of flour on my work surface beforehand, it was pretty user friendly and not sticky like gluten free dough can be. So I'm not going to beat around the bush here - these cookies have a lot of sugar and a lot of butter so if that's a problem, these are obviously NOT FOR YOU.  Otherwise, knock yourself out.  Here's what I did

Ingredients

3 Cups White Wings Gluten Free Plain Flour     

3/4 cup butter at room temperature (171 grams)

1 cup granulated sugar

1 egg

1 tsp vanilla extract

3 Tbsp thickened cream

1 1/2 tsp gluten free baking powder

1/2 tsp salt

1/2 tsp xanthan gum

Method

Using an electric mixer, whip butter

Add sugar

Add egg & scrape down sides before adding further ingredients

Add vanilla & cream

Once light and fluffy, add flour (a little at a time), xanthan gum, salt and baking powder

Mix on low until a soft dough forms and pulls away from bowl - add extra flour if too sticky

Halve the mix, shape into a disc and wrap each portion in plastic and refrigerate for 2 hours

Roll out pastry and cut desired shapes - place on trays lined with baking paper  

Cook for 6-8 minutes at 200° C

Allow to cool completely on trays once removed from oven  

The original recipe also called for 1 tsp of almond extract of which I did not use purely because I didn't have any :)  The cookies tasted fabulous anyway.   

Gingerbread Men

So the plan was to make ANZAC'S but I somehow got sidetracked and ended up with Gingerbread Men..

I found this recipe in the thousands of torn out and hastily scribbled recipes I have collected over time. I suspect the original may have come from the fabulous Donna Hay but I have tweaked it here so as it is GLUTEN FREE.  ENJOY!

125g Butter softened

1/2 cup Brown Sugar

1/2 cup Golden Syrup

2 &1/2 cups Gluten Free Plain Flour, sifted
2 tsp Ground Ginger
1 tsp Bicarb Soda

Pre-heat oven to 190°C.
Place butter and sugar in a bowl and beat with electric mixer until light and creamy.  Add Golden Syrup, GF Flour, ginger & bicarb & mix to form a smooth dough. Wrap in plastic wrap and refrigerate for 10 minutes or until dough is firm.

 Roll out dough between 2 sheets of non-stick baking paper to a thickness of 4mm.  Cut out shapes using a cookie cutter.  Bake for approx. 8-9 minutes - until golden brown.

Cool completely on trays before moving. Don't be tempted to lift or move until completely cooled or you will end up with a few casualties.

Anzac Biscuits

Just like our Lamington, Anzac biccies are part of the Australian culture.  Here's a spin on the traditional recipe using quinoa flakes instead of oats. Yummy

1cup GF plain flour (sifted)                                                  
1 cup quinoa flakes
3/4 cup brown sugar
1 cup desiccated coconut
125g unsalted butter, chopped
2 Tablespoons golden syrup
1/2 teaspoon bicarb soda
2 Tablespoons boiling water

Preheat oven to 170 degrees Celcius

Combine flour, quinoa flakes, sugar & coconut in a large bowl.
Place butter and golden syrup in a saucepan & stir over a gentle heat until butter has melted.
Combine bicarb and water and add to golden syrup mixture. Whisk until a smooth consistency is achieved.  Pour into dry mix and combine well.

Roll tablespoonfuls into balls, place on lined baking tray and flatten (I find easier to do this in the palm of my hand)

Bake for around 15-20 minutes or until golden.  Allow to cool.

Triple Chocolate Biscuit Recipe

It seems fitting that the first recipe I post be this one as it was the first official gluten free 'recipe' I road tested. It was given to me by a kind lady I met in Bundaberg Qld who has a little boy that is also Coeliac. Thanks Sandra.

It is quite full-on in the sugar department but my view is everyone deserves a little treat now and again.. and again.. and again.. (ha ha) 'everything in moderation'. Enjoy!

125g butter                                                               
1/3 cup peanut butter (smooth)
1 cup brown sugar
1 egg
1/4 cup cocoa (optional)
1/4 cup GF plain flour
1 cup GF self raising flour
250g choc bits

Cream butter, sugar and peanut butter
Add egg, cocoa and flours
Stir in choc bits
Cook in a moderate oven (18- degrees Celsius) for
approx 15-20 mins