Gluten-free Chocolate Chip Cookies

Method

• 1)

  Sieve the flour, cocoa powder and baking powder. Add the sugar, eggs, cold butter, chocolate chips and sieved ingredients in a bowl and quickly work everything to a smooth, firm dough.

• 2)

  Wrap the dough in cling film and leave to chill in the refrigerator for at least 2 hours, or pop for 1 hour in the freezer to speed up the process.

• 3)

  Preheat the oven to 180 degrees Celsius conventional heating (top-bottom heat) and line a baking tray with baking paper.

• 4)

  Roll out dough on a work surface or baking mat lightly sprinkled with flour until just under 1 cm thick. Cut out biscuits with cookie cutters. Dip the cutters repeatedly in some flour or powdered sugar so that the dough does not stick. Knead the rest of the dough and roll out again.

• 5)

  Place the cookies across the baking tray with plenty of space between each cookie (for this recipe I lined two baking trays and baked in two badges).

• 6)

  Bake on the middle shelf of the oven for approximately 15 minutes.

• 7)

  Allow the cookies to cool completely.

• 8)

  Optionally decorate with melted chocolate, icing or sprinkles.