Monday, 29 October 2012
Lemon, ginger and cranberry gluten free cookies
I woke up with a sore throat this morning. Best cure I know for feeling a bit glum is to bake something scrumptious. I have a stash of dried cranberries that need using, so had a quick look to see if I could find some crunchy cookies using these. The first few recipes were oats with cranberries and didn't look that interesting. Then I found these lemon ginger and cranberry cookies. Lemon and ginger sounds like a cold remedy...so why not a cookie based on these.
The lemon flavour is the strongest when these cookies are freshly made. I expect the ginger flavour will develop later - at the moment the ginger is just a lingering hint in the mouth after the cookie has been eaten. The cookie is crisp on the outside, slightly crumbly in the middle, and the juicy cranberries give a lovely contrast. The whole house smells delicious - a bit of aromatherapy as well as the occupational therapy.
For people without a flour grinder, I recently asked the company I buy my urid lentils from whether their urid lentil flour still came with an advisory that it was milled in a factory that also handles wheat. This no longer appears on the packaging so this should mean that they are safe for even those with extreme sensitivity.
The original recipe uses the creaming method. I rarely plan ahead so don't have room temperature butter. I rubbed in the butter to the flour by hand, but if you have a food processor just whizz until mixed into the dry ingredients.
200g flour (40% urid, 40% tapioca, 20% cornmeal)
2tsp baking powder (this is the mix I use as my standard self raising flour)
1/2 tsp cinnamon
1/2 tsp ginger
80g sugar (add a bit more if you like extra sweet cookies)
30g fresh ginger, grated
1 lemon, rind grated and juiced
100g dried cranberries
Set oven to 175C fan. Line cookie sheets with baking parchment or use ungreased.
Mix all dry ingredients except the dried cranberries. Mix in butter - rub in if cold, beat in if soft, or whizz in food processor.
Add in the eggs, beat, add in lemon juice and grated ginger. Stir in dried cranberries.
Place on baking sheet in dollops. I used two desert spoons for this, which gives 20 cookies about 7cm/3inches across.
Bake for 12-15 minutes until the edges are browning. If you like very crisp cookies you can bake for longer at a lower temperature.
These are really good cookies, and will be part of my standard repertoire from now on.