The Home Economics Bit
If a cookie recipe recommends to chill the cookie dough in the fridge/freezer before baking, it’s important to do just that. Here’s why: During this time, sugar in the dough absorbs moisture from the flour which helps the cookies to achieve that characteristic golden colour in the oven. Additionally, this chill time makes the cookie dough firmer which prevents the cookies from spreading too much in the oven.
Gluten Free Baileys Irish Cream Cookies
Soft and cakey gluten free cookies, crammed with milk and white chocolate chips and the unmistakably delicious flavour of Baileys Irish Cream liqueur.
Ingredients
- 100 g caster sugar
- 100 g soft light brown sugar
- 120 g hard butter melted
- 4 tbsp Baileys Irish Cream Liqueur
- 1 medium egg
- 1/2 tsp vanilla extract
- 300 g gluten free self raising flour blend
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda ensure it's gluten free
- 100 g milk chocolate chips gluten free
- 100 g white chocolate chips gluten free
Instructions
- Melt the butter in a saucepan over a low heat.
- Add the melted butter to a large mixing bowl along with the caster sugar and the soft light brown sugar. Mix until fully combined.
- Add the egg, vanilla extract and Baileys to the bowl and mix until combined.
- Sieve in the self raising gluten free flour blend, bicarbonate of soda, and salt. Mix using a wooden spoon to form a soft cookie dough.
- Add in the chocolate chips. Mix until evenly dispersed.
- Cover the mixing bowl with clingfilm and chill in the fridge for 45 minutes – 1 hour.
- Meanwhile, preheat the oven to 170°C.
- Line two flat baking trays with greaseproof paper.
- Remove the cookie dough from the fridge and roll the dough into balls, roughly the size of a golf ball.
- Place the cookies onto the prepared trays, leaving gaps between them. The cookies spread in the oven, so I usually bake them in batches – 4 cookies per tray – to leave enough room for them to spread out as they bake.
- Bake in the preheated oven for 12 minutes, until they have spread out and flatted a little.
- Remove from the oven. The cookies will be very soft so leave them to cool and firm up on the baking tray for about 10 minutes, before transferring them on to a wire rack to cool completely.