New Mum’s Food Adventures

These expanded so much! They were about a tablespoon of dough. Then I actually used my tablespoon to measure it. I tried to regular cookie recipe with Well & Good gluten free flour. I used left over Woolworths brand plain gluten free flour after I added some vanilla essence, raw sugar, brown sugar, baking powder and macadamia paste together and blended until combined and fluffy. I folded the and stirred the flour through. I intended for the macadamias to be crushed but I accidentally ended up with a lumpy almost paste. It was close to nut butter. I wanted a flat and chewy cookie. They aren’t chewy but they’re very nice. A bit crumbly like shortbread. Soft but not too soft. Some I over cooked and they’re a bit too crunchy. But still delicious. The macadamia nuts added a very creamy flavour to the cookies.

Some of them broke and cracked coming off the pan but they stayed whole and stuck together. Very pleasant biscuits. Next time I will turn the macadamias into a nut butter. So far when I make gluten free cookies for the family, adding nut butter is a good option for both flavour and texture. I will continue to experiment with cookies and other biscuits. One thing I have found is it is good to chill the dough first if possible.