The secret to these great cookies is to cook them until they are lightly golden. That brings the flavour but with gluten free baking it does take longer to achieve – so be patient.
Makes 22-24 cookies and takes 10 mins to prepare and 1 hour resting in fridge.
115 g butter, softened
¾ cup brown sugar
pinch sea salt
1 tsp vanilla
zest of 1 lemon
1 large free range egg, lightly beaten and at room temperature
11/2 cups Edmonds Gluten Free Flour
½ cup ground almonds
In your electric mixer cream butter and sugar and when white in colour, add the salt and vanilla.
Add the lemon zest and little amount of egg at a time as the machine mixes.
With the machine on the lowest setting possible, add the flour and ground almond and when just mixed stop and add the fruit.
Place in a covered bowl in the fridge for 1 hour.
Preheat oven to 180degC.
Line baking trays with baking paper – ideally 3 baking trays to spread the cookies out for baking – the mix does not spread, but the extra “room” helps the colouring process of the cookies.
Dust your hands and a fork with extra gluten free flour and form balls and press down onto baking sheets.
Bake for 30-35 mins to get a little colour – check your biscuits after 25 mins but in my slower oven it took 30-35 mins for the colour on the cookies.
After removing from oven transfer after a few mins to oven rack to cool completely before storing in an airtight container.