because gluten-free food doesn't have to be rubbish

The kitchen sink

leave a comment »

I don’t know about you but my cupboards contain an amazing array of half-finished packets of food. Raisins, a giant bag of, because that’s all raisins come in round here; flaxseed; because I made a seed bread with it once but never found anything else to put them in; crystallised ginger; because I made some chocolate covered ginger last Christmas and it was so expensive I didn’t want to waste the rest of it on just any old thing. Trouble is, I’m not imaginative/adventurous e to use these things up. I’m a slightly strange person who likes their cereal plain, not cluttered up with dried-fruit-turning-gradually-soggy-in-the-milk additions. I’m sure if I put my mind to it I could come up with all sorts of uses for these leftovers – it’s not as if they’re not edible on their own. Raisins, nuts, seeds,candied fruit – all delicious just as snack foods. Plus seeds or nuts can be stirred into cooked rice to jazz it up a bit, dried fruit put with yoghurt to make a dessert, oh writing these down it seems purely idiotic that I have half bags of nuts going stale in the cupboard. It ends. Now.

This recipe is what got me thinking about leftovers. Elise calls them “everything but the kitchen sink cookies”, which I rather like. You could put anything in them, absolutely anything. For me, I stuck quite closely to the original recipe in terms of additions, but next time I might up the fruit zest/peel and take out the raisins, or take out the chocolate chips, or add coconut, maybe some cocoa powder. Have a play, dig around in your cupboard, see what you need to use up and throw it in. Waste not, want not.

Kitchen sink cookies
Adapted from Simply Recipes

Aside from making the recipe gluten free, I also played around with the flavours a little. The result is a predominantly orange-flavoured biscuit, with the nuts, chocolate chips and raisins providing a variety of textures. My biscuits were also quite soft inside, almost tending towards scones. If you want yours more biscuity then I suggest adding a couple of minutes to the cooking time, and making the dough balls a little smaller.

1 stick of butter, melted
1/2 cup of light brown sugar
1/2 teaspoon of salt
1 teaspoon of vanilla
1 orange, zested
2 eggs
3/4 cup of gluten-free flour blend
1 teaspoon xanthan gum
1/4 teaspoon bicarbonate of soda
1 1/4 cups of gluten-free oats
1/3 cup chocolate chips
1/4 cup pecans, chopped
1/4 cup raisins

1. Preheat the oven to 180 C.

2. Melt the butter in a large bowl in microwave for about 1 minute. Stir in the sugar, orange zest, vanilla and salt. Whisk in the eggs, one at a time. Whisk the mixture for a further 30 seconds, or until nice and smooth. Set aside.

3. Stir the gf flour, xanthan gum and bicarbonate of soda together. Whisk the butter/egg mixture for another 30 seconds, then stir in the flour mixture. Once combined, stir in the oats, chocolate chips, pecans and raisins.

4. Chill dough in the fridge for 30 minutes. If you skip this step the dough will be very sticky and difficult to form, leading to very messy fingers. If that’s not a problem, go straight ahead and make the dough balls 🙂

5. Line a baking sheet with parchment paper. Roll small balls of dough (mine were 2-3cm in diameter, smaller balls will produce crisper cookies), and place on the baking sheet a couple of cms apart. Flatten slightly with the heel of your hand.

6. Pop the biscuits in the oven for 12 minutes, or until nice and crisp on outside and still a little soft in the centre. Remove from oven, leave on the parchment for 5 minutes to cool, then transfer to wire rack to cool completely.

Makes about 20 medium-sized cookies.


Written by guffblog

24th September 2010 at 20:44

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s