Happiness is the smell of fresh cookies in the oven. Happiness is the anticipation of said cookies with a cup of tea.
Happiness is also being able to quickly reach for an all-purpose gluten free flour. A blend you don’t have to think about when wanting to bake breads, cakes, cookies or pancakes.
Gluten free all-purpose flour
The general ratio in Rita’s flour blend is 2 cups rice flour to 1 cup cassava flour. Or 3 cups rice flour to 1 cup buckwheat. Make a big batch and store in an airtight container.
Couldn’t even wait for the cup of tea to start munching on the cookies. So yummy!
Gluten free Spice Cookies
- 2/3 cup plus 1 Tablespoon butter
- 1 cup sugar
- 1 Tablespoon molasses
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups gluten free all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
DirectionsPreheat the oven to 170°C or 350°F. Grease a cookie sheet or baking tray.
In a large bowl, place 2/3 cup butter, 1 Tablespoon butter and 1 cup sugar. Using a hand mixer, blend until light and fluffy.
Add 1 Tablespoon molasses, 1 egg and 1 teaspoon vanilla extract and mix until combined.
Measure out 2 cups gluten free all-purpose flour, 3/4 teaspoon salt, 1 teaspoon bicarbonate of soda, 1 teaspoon ginger and 1 teaspoon cinnamon. Mix well.
Using a tablespoon, scoop and roll the dough. This makes about 10-12 cookies. Place in a greased cookie sheet leaving a little room for the cookies to spread. Gently press down with a fork.
Bake for 12-15 minutes. Remove and cool. Enjoy!
Adapted from the prettybee.com