Premium Grade Gluten Free Flour. A blend of maize, rice and tapioca flours with vegetable gums for use in gluten free bakery applications.
Gluten Free: Free from Wheat, Gluten, Dairy & Yeast
Ingredients: Starch (maize, tapioca), rice flour, vegetable gums (464, 415).
Country of origin: Australia
Storage conditions: Store in cool, dry conditions at or below 25C.
Chewy Triple Choc Chip Cookies
Preparation time: 15 minutes
Cooking time: 10 mins
Makes: 30
125g butter, chopped
200g dark cooking chocolate, broken
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 1/4 cup White Wings Gluten Free Plain Flour
1/2 cup cocoa
200g dark choc chips
1/2 cup roasted hazelnuts (optional), coarsely chopped
1. Preheat oven to 180°C conventional or 160°C fan-forced. Line 2 large oven trays with baking
paper.
2. Put butter and chocolate in a small saucepan; stir over low heat until butter melts and mixture
is smooth. Pour into a large bowl and cool slightly.
3. Add eggs and brown sugar to chocolate mixture and stir well. Sift flour and cocoa together
and add to mixture, then add choc chips and hazelnuts. Stir to combine.
4. For each cookie, drop a tablespoon of mixture onto prepared trays, allowing room for
spreading. Bake for 10 minutes or until tops feel firm, swapping trays halfway through cooking
time. Leave cookies to stand on trays for 10 minutes, then put cookies on a wire rack to cool
completely. Repeat with remaining mixture.
Premium Grade Gluten Free Flour. A blend of maize, rice and tapioca flours with vegetable gums for use in gluten free bakery applications.
Gluten Free: Free from Wheat, Gluten, Dairy & Yeast
Ingredients: Starch (maize, tapioca), rice flour, vegetable gums (464, 415).
Country of origin: Australia
Storage conditions: Store in cool, dry conditions at or below 25C.
Chewy Triple Choc Chip Cookies
Preparation time: 15 minutes
Cooking time: 10 mins
Makes: 30
125g butter, chopped
200g dark cooking chocolate, broken
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 1/4 cup White Wings Gluten Free Plain Flour
1/2 cup cocoa
200g dark choc chips
1/2 cup roasted hazelnuts (optional), coarsely chopped
1. Preheat oven to 180°C conventional or 160°C fan-forced. Line 2 large oven trays with baking
paper.
2. Put butter and chocolate in a small saucepan; stir over low heat until butter melts and mixture
is smooth. Pour into a large bowl and cool slightly.
3. Add eggs and brown sugar to chocolate mixture and stir well. Sift flour and cocoa together
and add to mixture, then add choc chips and hazelnuts. Stir to combine.
4. For each cookie, drop a tablespoon of mixture onto prepared trays, allowing room for
spreading. Bake for 10 minutes or until tops feel firm, swapping trays halfway through cooking
time. Leave cookies to stand on trays for 10 minutes, then put cookies on a wire rack to cool
completely. Repeat with remaining mixture.
