Summer Project Cookbook: #2 – Wheat Free World from Lola Workman

Recipe Chosen:

Christmas Cookies

• 65ml olive oil
• 2tbsp treacle (I used golden syrup)
• 300g Lola’s Bread and Pastry Flour (I mixed 2 parts cornflour, 1 part riceflour and 1 part chickpea flour)
• 100g caster sugar
• 2tbsp ground ginger
• 1tbsp mixed spice
• 1 egg, lightly beaten

Procedure (condensed)

1. Preheat oven to 150C.
2. Warm oil and treacle in saucepan (I used jug in the microwave).
3. Mix in 3/4 of the flour, and other ingredients.
4. Turn out and knead in the rest of the flour.
5. Roll out between two sheets of plastic. (This is a very important step – the plastic meant this is the first time I managed to roll out GF cookie dough without it sticking or going everywhere!)
6. Cut out cookie shapes and place on baking paper on tray. (I’d spray it with oil first to prevent sticking – I didn’t and they stuck!)
7. Bake in oven for 10 mins (mine needed 20)

The verdict: Yummy and gingery and tasy. These came out well, except for the star cookies which I’d rolled a bit thin and stretched into almost unrecognisable shapes. The smaller, thicker trees and bells came out beautifully though! I poked a hole near the top of each one to tie a ribbon to to make decorations.