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| anyone for white chocolate/cranberry? |
We had white
chocolate left over from Christmas and I needed new tea treats, so Ter
suggested substituting gluten-free flour for AP in our favourite cookie recipe.
Recalling lessons from our first GF attempt, we mixed up the batter, dropped it
by tiny teaspoons eight to a sheet pan, baked them for 12 minutes exactly and
OMG did they turn out well!!!
Thin, crispy,
buttery, sweet—YUM! I like crispy cookies and these guys donʼt flag for a
second. They freeze well, dunk well, heck, they act just like regular cookies
unless you like them chewy … but we put enough white chocolate in ours that
when it melted it got kind of chewy, so win-win!
I fear in the long
run this diet will prove that you can be gluten-free and still put on weight.
I'm sitting here staring at these cookies and got such a sweet tooth I broke out the box of emergency granola bars in my desk drawer.
ReplyDeleteHmmm ... might have to see how well these babies travel ...
DeleteToday I ate chips. I am the Devil.
Delete