This gluten free cookie batter is also sugar free and lactose free. For people who are lactose, gluten and sugar intolerant, this little recipe is a nutritious and useful substitute.
You can add sugar, if you wish, and other ingredients to this basic mixture to make a variety of cookies.
- 90 ml water (3 1/2 fl. oz)
- 25 gm butter (1 oz)
- 90 gm ground almonds (4 oz)
- 2 large eggs
METHOD: Simmer the water and butter for a minute. Remove from the heat and add the ground almonds. Using a wooden spoon, lightly beat the eggs in a small bowl, then beat these into the butter and almond mixture. Mix well. Mould into balls on a greased baking tray and press down with a fork.
Bake at 180′C, or 350′F, Gas at 4, until lightly browned.
Leave to cool a little on the tray before you slice underneath with a sharp, thin bladed knife to loosen. Let cool completely before you put into an air-tight container.