I’ve been a bit off my baking game as of late (not that I was ever particularly on it), but last week I saw an advert suggesting that the Great British Bake Off is returning to our telly boxes. So, like the rest of the country, I’m dusting off my rolling pin.
I’m dead excited for another year of falling in love with Sandi Toksvig, praying that every week is pie week and just about tolerating Paul Hollywood.
Since we’re led to believe that baking is an ever-so-complex science, I’m easing myself back in. With the world’s most basic-yet-seasonal-and-simply-delicious cookies.
Since blueberries are in their prime just now, it makes sense to eat them at every given opportunity. This is an easy recipe that helps you do just that.
The use of Doves Farm rice flour makes them not only deliciously crumbly, but also gluten free and low FODMAP.
Both blueberries and white chocolate have a limit on the low FODMAP diet, so just make sure you don’t go all Cookie Monster. That said, you’ll be fine if you feel like gorging on half of this batch, since my recipe uses not even twice the allowed total allowances.
- 200g rice flour
- 120g oats
- Half a tsp baking powder
- 150g sugar
- 1tsp vanilla extract
- 1 egg
- Pinch of salt
- 120g softened butter
- 100g blueberries
- 45g best quality white chocolate
Makes 12 cookies
- Heat your oven to 180°C. Line a baking sheet with parchment paper and set it aside until you need it.
- Mix the flour, oats, baking powder, sugar, vanilla extract, egg and salt in a large mixing bowl. Then, stir in the butter and mix until everything is combined into a batter.
- Crumble the white chocolate into the bowl, tip in the blueberries and fold them into the mixture.
- Spoon out 12 mounds of the batter onto the lined tray and press down slightly with the back of a spoon to flatten. Then, pop the tray in the oven and bake the cookies for 10 minutes, or until they are starting to go golden.
- Let the cookies cool down a little on a wire rack before serving and scoffing.