Gluten Free

{Gluten Free} Clementine & Thyme Cookies

I am sitting here at my desk and I am finally feeling content, but earlier this morning I was anything but.

I had tried to make a Clementine and Thyme cake, using a gluten free flour and I unfortunately chose coconut flour.

Anyone that knows coconut flour, knows it is a temperamental bitch.

It soaks up liquids like a student on a binge in Braam. So I opened the oven, only to discover my ‘cake’ was a piece of crumbly moon rock, instead of a delicious sponge texture.

Coconut Flour 1. Cat 0.

I had just wasted 5 perfectly good clementines, 200 g of ground almonds (that shit is expensive!) 5 eggs and 200 g of coconut flour. Sigh.

But I wasn’t giving up so easy.

I still had good old fashioned gluten free flour, 1 egg and about 1000 clementines left. (they are in season at the moment)

Hooray! So the silver lining – here is a crunchy Clementine and Thyme cookie instead!

When life gives you lemons, make Clementine Cookies instead.

Gluten Free Clementine and Thyme Cookies

Ingredients

  • 2 1/2 cups of Gluten Free Flour (I used Nature’s Choice)
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 cup of Caster Sugar
  • 250g Butter, softened
  • 1 large egg
  • 1/2 Tsp Vanilla Extract
  • Juice of 1 Clementine
  • Zest of 1 Clementine
  • Sprigs of Thyme

Candied Clementine for top of cookie

  • Thinly sliced clementine peels from 1 clementine
  • 20ml Honey

Directions

  1. Preheat Oven to 190 degrees and grease a baking pan (if you are nervous you can line the pan with baking paper)
  2. Whisk together the flour, baking powder, baking soda and salt , plus a decent amount of thyme, say 7 or so sprigs. (Remove the thyme of the ‘sprig’)
  3. Next beat your sugar and butter together until creamy and then add your egg, vanilla essence and clementine juice and zest to this mixture.
  4. Once combined, pour into flour mixture and mix again until you have a dough. Roll dough into balls and press down into your hand to create a biscuit shape.
  5. Evenly space these out on your baking sheet
  6. Candied Clementine peels – Add 15 to 20ml of honey to a pan with your clementine peels, and let the honey bubble for around 2 – 3 minutes. Pour out onto a chopping board and chop clementine pieces into little chunks that you can top your cookie with. (Just push into the top of the cookie dough while the cookie is on the baking pan)
  7. Bake the cookies for 15 minutes or until golden brown and there you go!
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