This recipe came about after Mark realised that if you kept mixing our favourite gluten free crumble ingredients, added a few spices, raisins and liquid you got delicious cookie dough.
"They taste like Fortnum & Mason's Merrilossus Biscuits"
As with our other recipes we use a selection of Gluten Free flours with more fibre and nutrients and none of the additives you so often get with pre-mixed GF flours.
Ingredients
As these cookies are a staple in our home we tend to opt for organic ingredients
150g Salted Butter (room temp.) - chopped into small cubes
200g Raisins
Dry
100g Tigernut Flour (we have planted some tigernuts to see if we can grow our own)
100g Teff Flour (wholegrain)
100g Almond Flour (we use pink sun organic)
100g Shelled Hemp Seeds
150g Demerara Sugar (worth using a tasty one like Billington's)
2 tsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Mixed Spice
1/2 tsp Bicarbonate of soda
1/2 tsp Cream of Tartar
Liquid
1 Large Egg (60g)
1 tsp Vanilla Essence
Method
Pre-heat the oven to 140degC fan.
Whisk together the dry ingredients (listed above under 'Dry') in a stand mixer until thoroughly combined.
Add the cubed room temperature butter and with the K beater attachment (kenwood) or equivalent on minimum speed rub in the butter until the mixture resembles a fine crumble.
Mix in the raisins until evenly distributed.
Beat the egg and vanilla essence together and then add to the mixer. Set to minimum speed and mix until a dough ball is formed.
Using a small ice cream scoop (we use the small one from this set) measure out 35 cookie dough balls onto silicone baking sheets, flatten to 4-5cm diameter with the flat base of a glass or a fork. (If you use a metal baking tray it will need greasing and cooking time may be a little shorter).
Bake for 25-30 minutes depending on how chewy you like your cookies. Transfer to a cooling rack. They taste best cooled if you can wait long enough.
