A long while ago, before I became gluten-free, before I met my OH and opened a restaurant, I had a very small kitchen in Surrey and made cookery videos. I think it's definitely something I will start doing again, though the set up can be a little onerous at times. Especially when the best place to film is your dining room and therefore you have to get everything set up on the dining table etc. - not ideal! Anyway, I digress. I used to make these cute little cinnamon biscuits (which are very popular in the US) quite regularly as they are not only super easy to make, they are utterly fantastic with a good cup of coffee (or cuppa joe to quote our American friends). I made a video of the making of these, and thought I would provide the gluten-free recipe here, as the video shows a "regular" version. I've made these very recently, as, whilst we are in lockdown, having time to really indulge in a little Hygge / Fika is definitely something I'm really loving.
150g gluten free plain flour, or any GF flour of your choice
1/2 tsp gluten free baking powder
1/4 tsp xanthan gum
100g caster sugar
1 tbsp coffee mate (I know, weird, right! This can be omitted if you don't have it, but it adds a lovely creaminess to the cookies)
30g butter, melted & cooled
1/4 tsp ground cinnamon
FOR THE COATING:
1tbsp caster sugar
1/2 tbsp ground cinnamon
Change up the spices if you fancy it - ginger works a treat, as does mixed spice!
I like old stuff. I'm a vintage girl and constantly inspired by things from the past. The inspiration behind these crackle cookies is, not surprisingly, Black Forest Gateau. Whilst I am not going to lie to you and say that eating these cookies is like eating a Black Forest Gateau, they do, for me, conjure up the same sense of nostalgia. The dried cherries give these little nuggets a delicious sourness which works so well against the heady hit of chocolate. They are not overly sweet, but with their prettily pink dusting of cherry powder, they have just enough to indulge your sweet tooth.
I use Food Thoughts products as I believe they give a superior flavour, however, feel free to use whatever you have in your store cupboard.
Total time to make: 30 minutes
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