Look, it’s not that I’m horribly up-myself, but I do think that these might just be the best gluten & egg-free biscuits around.
My daughter’s BFF is your classic, allergic-to-everything child, and a fussy eater to boot. Over the past couple of years I’ve tried a bunch of recipes on her, all of which have resulted in a screwed up face and that awkward moment of a well-brought-up child who doesn’t quite know how to tell her friend’s mum that she’s unable to swallow the baked good that was made especially for her.
Anyway, I’ve been working on this recipe for a while and I was finally confident enough to present them to Miss F’s BFF. After her first tentative nibble, I was beyond thrilled when she declared that these were actually DELICIOUS (possibly the look of surprise on her face could have been a bit insulting). And then she ate three, with gusto. Seeing her stuff her little skinny face I was so happy that I jumped about a bit, which also resulted in an awkward look from said child as she watched her BFF’s middle-aged mum being weird.
Admittedly, these biscuits/cookies are not even a little bit healthy. They’re all butter, sugar & chocolate, but sometimes it’s nice to be able to whip up something for the ‘special diet’ child that is so great that everyone else is fighting her for them.
Gluten & egg-free choc chip cookies
1¼ cups gluten-free plain flour
½ cup corn flour
¾ cup caster sugar
¾ cup desiccated coconut
1 tbsp golden syrup
1 tbsp water
1½ tsp bicarb soda
¾ choc melts, roughly chopped (a combination of white and dark is delicious)
Preheat the oven to 170C. Line two oven trays with baking paper.
In the large mixing bowl, combine the flours, sugar and coconut.
Place a small saucepan over low/medium heat and melt the butter and golden syrup, stirring often. Combine the water and bicarb together well then pour it into the butter mix and stir so that the mixture starts to foam. Pour it into the dry ingredients and stir to thoroughly combine.
Mix through the choc melts. Squeeze together golf ball size quantities. Place on the trays, flatten slightly and bake for 8-10 minutes until golden. (Allow room for spreading).