sharing recipes from one generation to the next
I only keep minimal amounts of canned and packaged goods at the best of times, it’s the flours, sugars, grains and cereals I use in cooking I need to target. I can’t believe I have thirteen different varieties of non wheat flour in my pantry, seven sugars not including syrups, six different rices, millet, polenta, and quinoa in three different colours.
The plethora of flours present a reason to bake and experimenting with gluten free choc chip cookies is a worthwhile effort if you ask those around me with wheat intolerances.
I’ve adapted an Alice Medrich recipe from Flavor Flours. The recipes in her book of baking using non wheat flours is truly amazing. These choc chip cookies are deliciously crisp and chocolatey, both the flavour and texture are scrumptious. They’re so good that even the gluten free sceptics were satisfied.
Oat flour is hard to find in Australia. I simply processed whole grain oats to a fine powder.
Chocolate Choc Chip Cookies
150g castor sugar
150g brown sugar
1 teaspoon of vanilla essence
2 large eggs
130g oat flour
130g brown rice flour
35g potato flour
35g unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
3/4 teaspoon xantham gum
340g hand chopped dark chocolate chunks
100g roughly chopped walnuts
Combine the dry ingredients in a large bowl. Use a wire whisk to lighten the ingredients and break up any clumps. Set aside.
Cream the butter, sugars and vanilla essence until light and fluffy. Beat in the eggs one at a time.
Add the flour mixture and stir well.
Mix in the chocolate chunks and walnuts.
Cover the mixture and chill for at least 2 hours.
Preheat the oven to 170C fan forced.
Line ovenproof trays with baking paper.
Drop dessertspoons full of mixture onto the trays allowing 4cm between for the dough to spread in the oven.
Bake for 10-15 minutes until the biscuits are firm to the touch.
Remove to a wire rack to cool.
Makes 4 dozen