This is a basic gluten free and vegan vanilla biscuit recipe that’s really easy to make and perfect for using cookie cutters and stamps with. I love that it can be made and ready within half an hour without any fridge time needed and it’s so easy to work with the dough that you will get beautiful results every time!
I’ve left mine with the vanilla flavour as it’s a double whammy using not only vanilla extract but also vanilla bean paste so the smell is as good as any high end candle and it tastes just so lovely. I’m also a fan of not using refined sugar in this recipe though I’m guilty of decorating them with fondant icing or royal icing at times!
I’ve used a selection of cutters and stamps in this batch but equally, you can just use a simple round or square cutter and keep them handy for when you want a nice pick me up.
These are really good vanilla flavoured blondies which I’ve decorated with some mini eggs as it’s a recipe that always seems to appear around Easter time. I think it’s because of the white chocolate and they seem like a brownie’s lighter little sister! I’ve used gluten free flour for this recipe but want to experiment with a recipe that won’t use flour at all but that’s for another day. Today, we make Blondies that are Brilliant!!
Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!
One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.
You will need to let them sit in the fridge for about an hour so you can plan this when making them..