Recipe
July 31, 2011
White Chocolate & Apple Cookies Recipe
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).
Directions
Yield:
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).
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