RECIPE OF THE MONTH:

TASTY CHOCOLATE CHIP COOKIES

You’ll need:
225g All Purpose Gluten Free Flour
1 teaspoon bicarbonate of soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
113g butter, melted and cooled slightly
150g light brown sugar
65g granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
200g chopped semisweet or bittersweet chocolate

Whisk flour, soda, xanthan gum and salt in a medium bowl. Set aside. Whisk melted butter, brown sugar and granulated sugar in a large bowl until well combined. Add egg, milk and vanilla and whisk until smooth. Gently stir in flour mixture with a rubber spatula until a soft, homogenous dough forms. Fold in chopped chocolate. Cover dough with cling film and let rest for 30 minutes.

Preheat oven to 175C. Line two baking sheets with parchment paper. Scoop 1.5 tablespoons of dough at a time, spaced two inches apart on parchment. Bake until cookies are golden and the edges have begun to set, but centres are still soft, 11 to 13 minutes, rotating sheet trays halfway through baking.

Let cookies cool 3-4 minutes before removing to a wire rack to cool completely. These store well at room temp for one day, or you can freeze them for later. If there’s any left!

If you want to try these non-GF, use regular all purpose flour and omit the xanthan gum.

Yummy!