Monday, 4 June 2012
RECIPE: Gluten Free Oil Cookies
I've had this recipe for so long, I don't even remember where I got it from. My mum & I used to make them when I was a teenager and they became a staple in our home.
This oil cookie recipe is a just a base.. you can add whatever you want to it to change the style of cookie.. Ive added desiccated coconut before and they taste delicious! Ive also done the typical chocolate by adding cocoa, choc chip or even cinnamon and you can make lovely jam fancies too by poking a dip in the middle of the cookie before cooking, then once cool filling the dip with jam. Mum used to make fruit ones by adding sultanas and mixed peel too...
For the cookies in the photo I added 1 cup of m&m's.
You Will Need:
* 1 cup of raw sugar
* 3/4 cup oil (rice bran oil or olive oil is best)
* 1/2 tsp salt
* 1 tsp vanilla essence
* 2 eggs
* 1 cup self raising flour
* 1 1/2 cups plain flour
For gluten free you may need a little more flour, depending on the types you use. Ive used a mixture of rice flour, potato and besan flour and they work well.
Preheat oven to 190'c/ 375'f
Line tray with baking paper.
Mix sugar and oil in a bowl for 30 sec. Add vanilla.
Add 1 egg, mix well, add other egg. It should start to thicken each time.
Sift flour into bowl (or don't.. doesn't matter that much, but sifting will make them fluffier)
Add salt, mix until all flour is combined.
If it's still very sticky, add more flour- you want to be able to lightly roll them in your hands without your hands getting covered in goo.
Lightly roll spoonfuls of mixture between your hands to form a loose ball then flatten to about 1-1.5cm high.
Try not to handle the mixture or roll too much or you'll end up with tough cookies.
Bake for 10 minutes for soft cookies, or longer for harder biscuits.