Sunday, 20 April 2014

Caramel Buckwheat choc chip cookies - gluten free



My adventure in buckwheat continue and I have discovered a recipe that Mr LF likes ! see told you I would. It also features one of my favourite purchases from the recent Cake and Bake Show in Manchester. On the wonderful Bakery Bits stand, I disovered this fantastic range of Italian essences, there was a show offer on so I purchased 3 bottles, Caramel, Fiori di Sicila and Aroma Panettone. All smell amazing and contain only natural ingredients, so I am really pleased with my purchases, they are great in many different bakes.

                              Caramel

Buckwheat is a naturally gluten free flour and is married beautifully with the caramel essence in this bake to provide a caramelly slightly sea salty adult cookie studded with chunks of dark chocolate. A batch is so easy to whip up when that nothing but a cookie will do feeling strikes, my other tip for a succesful bake is to use a good quality silicone sheet to bake on, so you have no worries about cookies sticking to trays or paper.

The recipe is based on one I discovered on Glutenfreecooking but with a couple of tweaks the main one being the caramel essence, I used a 1tsp in the mix, I have also made a batch with the Aroma Panettone essence and that was fab too.



What you need
  • 1 generous cup of buckwheat flour (Co-incidentally Bakery Bits sell buckwheat flour too )
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/2 cup butter (or you could use coconut oil) - need to be soft
  • 3/4 cup light brown sugar
  • 1 egg large - free range
  • 1 pack of dark chocolate chips
  • 1 tsp caramel essence

What you do
  • Preheat your oven to 180c (fan)
  • Place your baking silicone sheet on baking tray (s)
  • Mix the sugar and egg in the mixer until light and fluffy
  • Now add the soft butter and the rest of the ingredients, mix until just mixed
  • Add the chocolate chips last
  • Spoon generous teaspoons of the mixture onto the trays and remember they will spread whilst baking
  • Bake for 10 minutes or so until colouring nicely and only slightly soft to the touch
  • Allow to cool on the tray
  • Once cool, store in an airtight tin ( they won't last long !)

























I have just spotted for this month's Biscuit Barrel Challenge that the theme is favourites so I am going to enter this delicious cookie as its currently my favourite.

                                               

The challenge is hosted by I'd much rather bake  , so pop across and see the other great enteries.

2 comments:

Charlene F said...

Mmmm looks lovely and perfect for those who can't have gluten but still want to enjoy a sweet treat x

Laura Denman said...

The use of buckwheat flour in these makes them extra intriguing. I can't wait to see what other goodies you come up with on your adventures!

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