Wicklewood’s Chewy Butterscotch and Buckwheat Cookies (Gf) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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These cookies were inspired byDebloves2cook ‘s recipe for “Yummy Oatmeal Butterscotch Cookies” Yummy Oatmeal Butterscotch Cookies, which sounded delicious, and indeed my family loved, but I could not have as they were not gluten free. However, by subtle tweaking, I think I have developed a cookie that is moist chewy sweet and safe for coeliacs,,,but not for my poor diabetic husband….All say ahh, but if I am feeling generous and willing to share, I could always substitute the sugar for artificial sweetener. But always use a pudding mix that is gluten free, such as Angel Delight. Ingredients:
6 ounces butter, softened |
12 ounces soft brown sugar |
2 ounces honey |
2 eggs, beaten |
1 teaspoon vanilla extract |
10 ounces gluten-free flour, mix |
1 teaspoon gf baking powder |
1/2 teaspoon xanthan gum |
1/2 teaspoon cinnamon |
1000 g buckwheat flakes |
2 (66 g) packets butterscotch pudding mix |
Directions:
1. Preheat the oven to 180c.
2. In a large bowl, cream together the butter and sugar gradually beat in the eggs, honey and vanilla.
3. Place all the remaining ingredients in a separate bowl and stir, add to the butter and egg mixture, mix well.
4. Take golf ball sizes bits of dough and roll between clean hands, place on a lined baking sheet.
5. Flatten balls slightly with the back of a wet fork.
6. Bake for 12-15 minutes.
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