You can use coconut cream, cream
in place of the sour cream or leave them plain
Ingredients
125 g butter
1/4 cup maple syrup
2 teaspoons pure vanilla extract
1 ½ cups gluten free plain flour
1 tsp baking powder
For Choc Chip Cookies:
100 g dark chocolate chips or chocolate chopped
roughly
Method
Preheat the oven to 170 c and
line a large baking tray with baking paper or a silicon baking mat.
With an electric mixer, beat the
butter/maple syrup, and vanilla extract until well combined and creamy looking.
Sift the flour and baking powder
into the mixture, and use a wooden spoon to combine well.
If making Choc Chip Cookies, mix
in the chopped chocolate now.
Use hands to form into a dough.
Shape tablespoon sized balls of
the dough on the lined trays. Use a fork to flatten the balls to about 1cm
thick.
Bake for about 15 minutes until
lightly golden.
Cool completely before storing in
an air tight container. As a filling melt 80g dark chocolate and then add 2
tbsp sour cream, add a little sour cream at a time. Put a heaped tsp on each
biscuit and sandwich together like a melting moment.
No comments:
Post a Comment