August 28, 2013

It is always a good day on the blog when Gillian from Crumbs of Comfort Cake Design is dropping by to share one of her gluten free recipes.  With the rise and rise of the need for families to have great gluten free options these monthly recipes of Gillian’s have become a favourite.

Today Gillian has made for us perfect Gluten Free Confetti Cookies – they are also nut free and can be dairy free too!

Please share Gillian’s great recipes and tips around with your friends!

Gluten Free Confetti Cookies

125g butter, at room temperature
200g  soft brown sugar
2 eggs
300g gluten free plain flour
1 tsp baking powder
150g Blackwoods rainbow chips

Preheat oven to 180°C (160C fan forced)

Beat butter and brown sugar until well combined. Add the eggs and beat well after each addition.
Sift together plain flour and baking powder and mix into the butter mixture. Stir in rainbow chips.
Using a tablespoon to measure, roll spoonfuls of mixture into balls and place about 15cm apart on oven trays lined with non-stick baking paper. Flatten the balls to about 7cm in diameter and 5-8 mm thick.
Bake in the preheated oven for 15 minutes or until golden brown and cooked through. Remove from oven and cool on trays.

Tips & ideas

Blackwoods rainbow chips are a wonderful addition to any pantry.  Chocolate is one of the ingredients that poses the most problems for people with allergies and intolerances.   Rainbow chips are nut, egg, dairy & gluten free and readily available in the baking aisle at the larger supermarkets.
If you require dairy free, simply swap butter for dairy free spread.
Try scooping ice cream between two to make an ice cream sandwich… me, they’re delicious.

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.

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