With everything going on more recently, it’s been ages since I did any baking to take into work. But being as I’m changing jobs I thought it was about time I got my mid-week bake back on. I’m glad I did as I got spoilt rotten by the people at work and I’m not even moving that far away!
I decided to make a couple of different things as there are some people who prefer savoury over sweet and some people who are gluten free.
I’ll share all the recipes but today I thought I’d start with my favourite which is a tweak to the hummingbird bakery recipe to make some gluten free peanut butter cookies. These went down a storm with both gluten full and gluten free folk and out of a batch of 28 that was made, I only came away with 2 bring home. Which I naturally polished off as I couldn’t have them sitting in the cupboard, that would have been nothing short of blasphemy.
These are pretty straight forward to make, they just take awhile for me as I can only fit 1 baking tray in my oven at one time, so it takes me a lifetime to bake them all, but they are worth it.
340g Gluten Free Flour
225g Salted Butter
240g Peanut Butter (this time used smooth but crunchy adds amazing texture)
80g Dark Chocolate (chopped)
200g Caster Sugar
200g Light Brown Sugar
2 ½ Tsp Gluten Free Baking Powder
½ Xantham Gum
½ Tsp Salt
½ Tsp Vanilla Extract
1. Preheat the oven to175°c. In an electric mixer, whisk together the butter with both sugars until light and fluffy.
2. Turn the mixer down slightly and add the eggs one at time.
3. Once fully incorporated add in the flour, gum, salt, baking powder and vanilla extract and mix together then add in the peanut butter and chocolate chunks and thoroughly mix again.
4. On some prepared baking trays put a good dollop of the mix, ensure there is enough space between them when they spread out on the tray, depending on which tray I use I can either fit 5 or 6 per tray.
5. Put in the oven for 10 minutes until they start to spread out and go slightly brown but they should still look a bit soft in the middle as this will keep them gooey and soft. Leave them on the tray to cool, if you transfer them to a wire rack as this point they will fall apart.
6. Once cooled and set, enjoy!
Of which is sugars: 13.4g
Of which is saturated: 4.8g