The white chocolate really helps bring out the flavour of the apple, and also helps with the setting of the cookies. The grated apple needs to be squeezed out really well to get the best results. If the apple turns slightly brown, don’t worry — it adds a nice colour to the cookies.
7 tbsp margarine
1-1/2 cups Gluten-Free Flour Mix (see below)
1/4 tsp baking powder
Scant 1/2 cup superfine sugar
2 large pinches ground ginger
1 large egg, at room temperature
1 medium crisp, tart apple, grated and thoroughly squeezed to extract the moisture
3/4 bar white chocolate, finely chopped
Gluten-Free Flour Mix (makes 7-1/4 cups)*
5-1/4 fine white rice flour
1 cup potato flour
1 cup tapioca flour
* Mix all the flours together and store in an airtight container. This mix works well for cookies and cakes.
Step 1: Place the margarine, flour, baking powder, sugar, and ginger in a food processor and blitz well. Add the egg, and process briefly, then transfer to a medium mixing bowl. Add the grated apple and chopped chocolate, and mix really well. Roll the dough into a 6-8" long cylinder, then wrap in plastic wrap and chill for 15 minutes.
Step 2: Preheat the oven to 400°F. Line two baking sheets with parchment paper (you will need to bake these in batches).
Step 3: Scoop off 1/4" thick sections of the chilled dough with an offset spatula or spoon (you won’t get neat slices because the dough will still be quite soft).
Step 4: Place the cookies on the lined sheets, and bake in the oven for 15-20 minutes, or until lightly browned.
Step 5: Once baked, allow the cookies to cool slightly on the sheets, then transfer to a wire rack to cool completely.
Reprinted with permission from Phil Vickery's Gluten-Free Baking (2011 Firefly Books).