Gluten free cookie recipes come, and gluten free cookie recipes go, but this recipe may provide the closest gluten-free cookie yet to the "real thing"...
115g Slightly Salted Butter
30g Caster Sugar
140g Light Brown Sugar
1 Egg (although we used 4 heaped teaspoons of Orgran No Egg mixed with 2 tablespoons of water instead)
1 tbsp Milk
1 tsb Vanilla Essence
180g Plain Flour (we use, as usual, Dove's Farm)
1/2 tsb Salt
1/2 tsb Baking Soda
1/2 tsb Xantham Gum
150g Chocolate Chips
Melt the Butter in the Microwave, and then mix in the two Sugars with a hand blender. Add the Egg (or Egg substitute), Milk and Vanilla and blend for 2 minutes until light and fluffy.
Add the Flour, Salt, Baking Soda, Xantham Gum and stir well by hand.
Finally, add the Chocolate Chips and make sure they are well stirred into the mixture.
Now, a very important stage - refrigerate the mixture for 1 hour. Any less, and it will "run" on your baking trays!
After the hour is nearly up, preheat the oven to Gas Mark 5.
Line a baking sheet with baking parchment (not Grease Proof paper!), and shape the mixture into 60g (2oz) balls, and press lightly onto the baking sheet - no more than 6 cookies per sheet.
Cook for 7 minutes, then rotate the tray. Cook for 7 more minutes. Using the back of a spoon, press the cookies flatter on the tray so they are nearly touching, and then cook for 5 more minutes.
Remove from the oven and allow to stand on the baking sheet for 2 minutes, before transferring to a wire rack to cool.
Makes 12 cookies.