- 175g butter
- ½ cup sugar
- 2 tbsps golden syrup
- 3 tbsp cocoa
- 1/3 cup rice flour
- 1/3 cup chick pea flour
- 1/2 cup fine yellow cornmeal
- 1/3 cup soy flour
- 2 cups rice flakes
- Chocolate icing and walnuts to decorate
Note: The original post used cornflakes in the recipe. However, it has been pointed out by a reader that cornflakes often have malt extract added to flavor them: malt has gluten in it. If you can find a brand of cornflakes which has pure and unadulterated corn in it, then you could use cornflakes instead of rice flakes.
Gently melt butter, sugar, golden syrup and cocoa together. Remove from heat and stir in the various flours, using a wooden spoon. Mix and shape into balls. Pat out spoonfuls of the gluten free cookies mixture onto a greased baking tray (use olive oil or butter smeared thinly over the tray).
Bake 180C for 15 minutes. Run a sharp knife under the cookies and let cool on the tray for 5 minutes before removing onto a wire cooling tray. Ice with chocolate icing and put a walnut, or a cherry, in the center of each.