Cookies and biscuits are awesome. However you call them, and whether you roll with the British ‘Biscuits’ or the American ‘Cookie’, they are usually sweet drops of delight and my Mr Kiwi’s krypotonite. Just a side note, American biscuits are a Southern delicacy and are scone like pillows that mop up Gravy, they’re all good in my book (oooh CrackerBarrel, please open stores in the UK).
So anyway, upon espying ‘The Great Food Blogger Cookie Swap’ I entered my gluten intolerant name into the ring, and awaited my three secret squirrel matches. Alas, us Bloggers entering who were gluten free were few and far between, but on the bright side I was matched up with Aussie expat, mum & gluten-free foodie extraordinaire Meg, who blogs at Meg-Made.
I didn’t risk making up my own recipe because, well, Meg is a Mum and I didn’t want to give her food poisoning. I simply couldn’t live with the guilt. We had a few weeks to research our match(es), and based on her flavour palate I decided to make her these delicious Pumpkin Cookies. Sadly, they came out of the oven looking like dodgy Kangaroo poos – not to put too fine a point on it. As I’ve done successfully in the past, I had tried substituting finely ground Soy Mince for some of the flour, thinking they’d be fine, but alas, no. They tasted delicious, but I couldn’t give her something that looked so, so horrendous.
Luckily, I had Plan B waiting in the wings (not the singer-songwriter, a secondary option) which was to make me and my Dad’s all-time favourites; a dozen Melting Moments. Much to my surprise they are mostly antipodean in origin, and surprisingly easy to make gluten free. I sandwiched Meg’s with Raspberry Jam, Lemon Icing, and Pumpkin Spice Icing respectively to give them taste of Autumn.
Meg made the most scrumptious Polenta Honey biscuits for me. They were so lovely (thank you again!), that the first 6 only lasted about 20 minutes (I hid the others from my office gannets) and no-one could believe that they were a) gluten free, b) made from Polenta (eliciting “isn’t that like couscous? What are they doing in biscuits?”) and c) not shop bought. Check out her blog for the recipe and more gf recipes….
Gluten Free Melting Moments
Preheat oven to 160°C. Line 2 oven trays with baking paper.
Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
Use your hands to roll teaspoonsful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten.
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through.
Remove from oven and set aside for 30 minutes to cool. Don’t try to pick them up until they’re cool – as they are quite short they need delicate handling until cool.
Icing; I wasn’t impressed with the consistency of the ‘Taste’ icing so here’s the failsafe Edmonds (ahem, Kiwi) recipe;
- Beat butter and icing sugar together in a bowl.
Add the lemon rind & juice slowly and beat until creamy.
To make the Icing Pumpkin Spice-y,
The original recipes says it takes an hour and 10 minutes to prep these – it’s more like 10 minutes.
The recipe makes around 17 individual teaspoon ball sized biscuits (or 8.5 iced biscuits), so I doubled the mixture & let my work colleagues have the rest, much to their delight.
These would be amazing to make with children or as petit fours for coffee over Christmas/New Years – they are so easy once the ingredients are combined. Hmm, Mocha or Choc Peppermint could be delicious flavours…
*Winter Bonus* I’ve also discovered the best secondary use for English Radiators…