Last week, I included these little lovelies in my first feature for Style Pärla. The theme was ‘Easy Free From Baking’, so these were a no-brainer. And if you think the name sounds familiar you aren’t wrong (clever you!) – I’ve previously posted about Almond & Raspberry Bite-Me’s, which started the whole thing off.
So in case you missed it the first time round, or just want to read it again (I don’t know, you might) here is the super easy recipe.
Ingredients:
- 150g/6oz dairy-free margarine
- 40g/1 ¾oz fruit sugar or caster sugar
- 135g/ 1 ½oz gluten free flour
- 70g/1 ¾oz corn flour
- 1-2 tbsp smooth peanut butter
- ½ tsp vanilla essence
Method:
Before you start, get your oven nice and hot at 180°C/350°F/Gas 4, and lay sheets of non-stick baking paper on a couple of baking trays.
Gently melt the margarine and sugar in a saucepan until the mixture is smooth. Bring it to the boil, then turn the heat down and simmer for around 5 minutes.
Thoroughly combine the flours into a mixing bowl (use a sieve to get rids of any lumps and bumps) and once the sugar mixture has cooled slightly, slowly add it to the flour – along with the vanilla essence – and mix together with a wooden spoon until you have a nice dough.
Now add in the peanut butter. Either stir it into the whole mixture, or add it in parts to your individual cookies to break up the peanuty flavour.
Mould the mixture into ball shapes using your hands (yes, it gets messy), and place them on the baking trays. Give them a good squish with your wooden spoon so they look a little more like cookies, and pop them in the oven for oven for around 10 – 15 minutes. They should be a light golden brown colour when ready.
Cool them on a wire rack, and then tuck in! They are best served still slightly warm from the oven, with a little bit of jam.
