Ingredients


1 egg, lightly beaten

⅓ cup maize corn flour (45g)

⅓ cup rice flour (55g)

½ cup raw sugar (115g)

½ cup lactose free margarine

5 level tbs. Orgran Gluten Substitute - GFG (40g)

2 tsp. vanilla essence

4 tsp. gluten-free baking powder











Method


Preheat oven to 180ºC (355°F)

Lightly grease oven tray.

Combine dry ingredients in a bowl.

Rub in margarine through dry ingredients to a fine crumb.

Add warm water and vanilla essence to beaten egg to make up 60 ml (approx. ¼ cup) & mix into dry ingredients.

Wet hands & roll teaspoons of mixtures into balls.

Place balls onto oven tray and slightly flatten cookies.

Bake for approx. 8-10 min or until cookies are light brown.



Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Vanilla Cookies
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