Peanut Butter Cookies – Gluten

This biscuit feels really delicate and has a beautiful crisp crunch. This is based on my
peanut butter cookie only using a gluten free flour blend for cookies.
Prep: not long
Cook : 20 mins
Makes: approx. 24
150g butter, softened
½ teaspoon vanilla
½ lemon zest
140g raw sugar
90g Peanut butter, I prefer crunchy use smooth if you prefer that
1 ¼ cups gluten free flour
1 teaspoon bicarb
Good pinch salt
100gm chocolate chips (optional)
Preheat oven to 175c
In a small bowl add the gluten free flour bicarb and salt and mix together with a whisk,
put to the side for the moment.
In another larger bowl place the butter, vanilla, zest, sugars and peanut butter, mix with
a hand beater or stand mixer.
Beat until butter mix is lighter in colour and fluffy.
Add the dry ingredients (and chocolate chips if using) to the mix and mix with a spoon to
combine all the dry ingredients into the butter mix.
Using a teaspoon roll balls and spread on a tray evenly these biscuits will spread a fair
amount. Using a fork press the biscuits slightly down.
Put into oven and cook for approx. 15-20mins until evenly coloured.
Remove biscuits from oven when cooked (they are very delicate at this moment and you
may not be able to pick them up without breaking) allow to cool on the tray and when
cool, place on cooling rack to completely cool.
Store in air tight container.

Crinkle Biscuits
Gluten-free flour blend for biscuits

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