A snowy afternoon perfect for baking

As the snow flakes silently fell, and temperatures plummeted we were feeling a little sad. Since the second weekend of December we have had festive decorations adorning the flat, and particularly enjoyed the glow of the lights on the tree. Making a feature of the long dark nights, with presents still under the tree to distrubute after being left behind after our Christmas adventure, it warmed the cockles as the sun set of an afternoon. Twelfth night had arrived though and to help prevent a descent into January blues we decided that 2010 would be the dawn of a new family tradition. 

Gluten free Cookies!


Having discovered gluten free oats a while ago, they get me going on these cold and snowy winter mornings. But this evening I was going to draft in my special oats, usually only reserved for breakfast, to make oat and raisin cookies.

I have made these before and you would never know they were free from gluten. They melt in the mouth and really raised the spirits here as we undressed the tree.

Gluten Free Oat and Raisin Cookies


Ingredients
120g Gluten free oats
50g Gluten free flour
1/2 tsp salt
1/2 tsp cinnamon
125g butter
7tbsp caster sugar
3tbsp brown sugar
1tsp Gluten free baking powde mixed with 1tsp boiling water
1 egg beaten
1/2 tsp vanilla extract
100g currants soaked in 50ml water


Method
Preheat the oven to 190degrees c
Mix together the oats, flour, salt and cinnamon in a bowl
In a separate large bowl beat the butters and sugars until light and fluffy with an electric whisk. Stir in the baking powder mixture then beat in the egg and vanilla.
Add the dry ingredients followed by the currants and mix well. Line a baking tray with baking / parchment paper. Roll the dough into 1"balls and place on the baking tray 2" apart.
Bake for 8-10mins. They should be dark brown round the edges and slightly soft in the middle.
Remove from the oven and cool on a rack for 5 minutes before lifting the cookies off.
Can be kept in an airtight container... if they last that long!