OTHELLO'S

I have found a wonderful recipe for cookies. As you can see in the photo!!! The original recipe only has 3 tablespoons flour, so I thought it would be easy to change to gluten free!!! And it was!!! So I thought I'd post it here for all to see!!! I can't remember where I got the original recipe from - so Sorry!!! But it is obviously American as it uses oz as well as gms in the recipe.

Othellos
8oz/ 250g bittersweet Chocolate, chopped (about 1 2/3 cups) (I used dark cooking chocolate)
2 tablespoons butter
3 tablespoons gluten free plain flour (for those that aren't gf and want to make them just use plain)
1/4 teaspoon gluten free baking powder
1/4 teaspoon xanthan gum, or GFG (gluten free gluten) (again, only for the gluten free)
2 extra large eggs, at room temp
2/3 cup (5oz/155g) sugar
1 teaspoon vanilla essence
1 2/3 cups (10oz/315g) choc-chips
2 cups (8oz/250g) macadamia nuts,pecan halves or walnuts (opptional)

Preheat oven to 180c. Line 2 baking tray with baking paper. Place the chocolate and butter in microwave bowl and microwave on low setting till chocolate is melted and smooth. Let cool.
Sift together flour, baking powder and xanthan gum (or GFG).
In a bowl combine eggs, sugar and vanilla, using an electric mixer, beat on high speed until light and fluffly, 5 - 7 minutes. Fold in cooled chocolate mixture, the flour mixture and then the choc chips and nuts if using them. Do not over mix. Scoop up mounds of batter and place them on prepared baking trays. ( I used teaspoonfuls as the tablespoon size was hugh as they puff up)
Bake one tray at a time. Bake for 6 mins, then turn 180 degrees and continue baking for 3-4 minutes, just until tops appear dry. They will still be very soft. Cool on wire racks. Either transfer the whole baking paper or leave them on tray for about 2 mins they lift with a egg flipper on to wire rack.
Store in a covered container or freeze!!! (If you have any left!!!) It makes about 30 cookies, depending on how big you make them. And these will go real well with a big glass of milk!!!

Now I didn't have large eggs, so I used 1 x 60g and 2 x 50g and they turned out fine. They are realy like a "Mrs Feild's cookie" in softness. I also didn't have the usual choc chips so I used the choc melts!!! And I didn't add the nuts as my boys aren't too fussed on nuts!

So, if you try them I hope you enjoy them as much as we are!!!

GLUTEN FREE WRAPS

I found a great recipe for a gluten free wrap. I've adapted it to how I like it. The original recipe is at:www.glutenfree.wordpress.com (Kate has some other great recipes too!!!) I usually use Orgran's GFG Substitute, but in this batch I used Xanthan Gum as I couldn't get the gfg. The recipe calls for Xanthan gum, if you use the gfg the mixture is more like a cake mix batter than a dough. But still works and still tastes great!! You can make these in a mixer if you don't have a Thermomix!!

Gluten Free Wraps
1 cup Glutinous Rice Flour (120gr if using the scales on tmx)
1/2 cup Tapioca starch (60gr - tmx)
2 tablespoons sugar
2 teaspoons xanthan gum
1 tablespoon yeast
1/4 teaspoon salt
3/4 cup water (190gr - tmx)
1 teaspoon apple cider vinegar
2 tablespoons oil (I use Rice Bran oil, you can use Olive Oil)
2 Eggs

Thermomix method:
Preheat oven to 180c.
Put the dry ingredients in TMX and mix on speed 4 -5 for 5 seconds. Add the wet ingredients and mix on speed 5 - 6 for 10 seconds. Scrape sides of bowl and mix again for 5 seconds if needed. Line a pizza tray with baking paper and spoon or pour some mixture onto tray and spread thinly (to make it easier wet the back of the spoon with water, then spread). Bake for 13 - 15 minutes. When cooked, cool on wire rack. When cold, roll in baking paper, then store in ziplock bag in freezer. When you want to eat one just defrost, it will only take a few minutes. Can be eaten with salad ingredients or even spreads. Can even be toasted in a sandwich press!!!


Mixer method:
Preheat oven to 180c.
Put the dry ingredients in mixer, add the wet ingredients and mix on low until combined, then mix on med/high for about 4 minutes.Line a pizza tray with baking paper and spoon or pour some mixture onto tray and spread thinly (to make it easier wet the back of the spoon with water, then spread). Bake for 13 - 15 minutes. When cooked, cool on wire rack. When cold, roll in baking paper, then store in ziplock bag in freezer. When you want to eat one just defrost, it will only take a few minutes. Can be eaten with salad ingredients or even spreads.


Glutinous Rice Flour

In the Thermomix

Mixture on the baking tray

Cooked Wrap, very flexible