Gluten-free: soft, bite-sized, mildly spiced, barely sweet.
3 spoonsCooking times stay about the same. Use a bigger pan, or two, when making more.
The gluten-free flour is key to the best texture. Regular flour will produce gummy cookies.
Each step sits next to the ingredients it uses, and moves further right as the cook goes on.
A heavy line is a safe place to stop and rest.
A dashed line starts an optional part.
Rest Safe to stop Don’t stop here tell you when you can take a break.
Standing or Can sit, and a time, show what a step asks of you.
Tick Done as you go. Your ticks stay on this device, so you can come back to where you left off.
Mix with a fork and set aside to mix in later. This is the dry mix.
Mix with a fork and set aside for coating the cookie balls. This is the coating.
Mix with the hand mixer.
Don’t stop here Add the dry mix straight away.
Slowly add the dry mix with the hand mixer.
Safe to stop The dough is fine in the fridge for several days.
Scoop tablespoon portions and roll them into balls.
Don’t stop here Coat them straight away.
Coat each dough ball and place on the cookie sheet. 2-inch spacing is just enough for spreading during the bake.
Safe to stop The coated balls are fine in the fridge for several days.
Bake 8 min per batch.
The short version, for once you’re comfortable with the recipe. Print it on its own and keep it by the stove.