I can't remember which US website I got this recipe. Has some handy tips at the end for GF baking.

1 1/3 cups white rice flour

1/2 cup sweet rice flour (I just used the same rice flour)

1/2 cup cornflour

1 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon xanthan gum (this prevents the cookies from spreading)

7 ounces (14 tablespoons) butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

 

Preheat oven to 150°C. Line 2 baking sheets with parchment paper. In sma...

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These cookies feature on the cover of May's Healthy Food Guide.

100g reduced-fat spread (I used regular butter)
75g caster sugar
1 lemon, zest finely grated
2 egg yolks
1 cup flouro (I used gluten free)
1/2 cup polenta
4 Tbs icing sugar

Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap an...
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These cookies are adapted from the coffee snaps recipe. They're not gingernuts, but gingery.

125g butter, softened
1 cup (275g) firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self-raising flour
3 teaspoons powdered ginger
walnut halves

Preheat oven to 180°C (350° F). Line cookie/oven tray with baking paper.
In a bowl, beat butter, sugar and vanilla extract until pale and fluffy. Add egg and beat until just combined.
Stir in ...

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These are a lot like Anzac biscuits but the butter and sugar are creamed.
Makes about 20 sandwiched biscuits

65g rolled oats
160g softened butter
160g raw caster sugar
55g golden syrup
150g (1 c) plain flour
75g dessicated coconut
400g chocolate, chopped (I always use dark)

Preheat oven to 160C. Process oats in a food processor or coffee grinder until finely ground.
Beat butter and sugar until pale and creamy. Add golden syrup, stir, then add flour, coconut and oats. Form heaped teaspoons into balls an...
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After I made the chocolate fudge sandwiches I had 2 egg whites to use so I quickly made this batch of amaretti to bake after the chocolate biscuits came out of the oven.

The recipe is from Gino D’Acampo’s book Italian Home Baking (Kyle Books, 2011). Gino says the D’Acampo family always have freshly made amaretti biscuits when having tea or coffee. They’re also good crumbled on top of ice cream.

I used half portions in his recipe:

 

4 egg whites

350g caster sug...

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This is from Recipes From the Baker (Murdoch Books, 2009). Thanks to Michelle who gave this sweet little book to me. She reviewed the baking and said: “Buttery, shorty and a hit of dark cocoa - they're better than TimTams, which I find too sweet!” Aw, thanks. I’ll be trying the two-seed crackers next!

This is my entry into March's Sweet New Zealand monthly blogging event, hosted by www.mydarlinglemonthyme.com -  check out Emma's lovely blog with loads of gluten and dair...

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Coffee and snaps. Two lovely words that go together. So when I saw this recipe on Shirleen’s Sugar and Spice and All Things Nice blog I had to make it (http://sugarandspice-and-allthingsnice.blogspot.co.nz/2011/03/coffee-snaps_11.html). Shirleen said she had a ‘hankering’ for some cookies – I know exactly how she feels!

125g butter, softened
1 1/4 cups (275g) firmly packed brown sugar [next time I would just use 1 c]
3 teaspoon instant coffee, the stro...

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Oh my these are died-and-gone-to-heaven delicious for the chocolate lover... easy peasy to make (just don't plan on cooking after mixing; read recipe to end before setting out on this adventure...). I really don't know how I lived without these in my life!
They don't spread that much so they can be placed relatively close together on the tray.
Again, another recipe from simplyrecipes.com

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I made my ninjabread men (and yes, men, not women, I am informed... ) using a recipe from Simplyrecipes (with adaptations indicated). I found the dough to be quite sticky (even with a bit of extra flour) and that it worked best if frozen. in future, I would freeze the rolled cookie dough, and then cut the cookies out... ginn
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Almost like shortbread, these biscuits are crisp and buttery.

Makes about 24

175 g butter (or spread)
50 g icing sugar
225 g flour
1 tsp baking powder
3 tsp ground ginger

Preheat oven to 190C. Beat butter and sugar until creamy and pale. Add flour, bp and ginger and mix to a dough. Turn out onto a clean surface and knead until mixed.
Roll out to 3-5 mm thick and cut into shapes. I roll inbetween 2 sheets of baking paper.
Bake for 10-12 min until pale golden. Remove from tr...

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Makes 18
1 c all-purpose flour
¼ c rice flour
1/8 tsp salt
1/3 c granulated sugar
¼ c desiccated coconut
½ c/125 g chilled unsalted butter cut into pieces (I used olive oil spread)
½ tsp vanilla extract
½ tsp almond extract (didn’t have any)

Preheat oven to 180C and lightly butter a baking sheet or line sheet with baking paper.
Sift together flours, salt and sugar into a bowl, then sift together into another bowl. Add coconut and butter and mix in until crumbly. Add the extr...

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Bake Club is one year old! To celebrate I made some cinnamon crisps.

2/3 c (155 g) butter

1/3 c caster sugar

1 ½ c self-raising flour

½ c ground almonds

1 tsp ground cinnamon

pinch salt

 

Preheat oven to 180 C. Lightly grease baking sheets or line them with baking paper.
Cream butter and sugar. Sift together flour, almonds, cinnamon and salt and add to creamed mixture. Use wooden spoon to mix well.
Turn out onto lightly floured surface and roll out between 2 sheets o...

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Pumpkin and chocolate chip - who woulda thunk it!

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

1.   Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking s...

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Great to try a different kind of shortbread. The coffee/chocolate flavour came through really well. Took them to a function and they went like hot cakes.

1 c butter, softened
2/3 c icing sugar
2 c flour
1 tbs cocoa
1 tsp instant coffee granules
½ c chocolate bits

 

Preheat oven to 160 C. Line or lightly grease a baking sheet.
Using electric beaters, cream butter and sugar until light and creamy. Sift together flour, cocoa and coffee. Use a metal spoon to fold four mixtu...

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What a surprise it was to find an email in the Bake Club mail box from Christoph Vogel from The Aucklander saying he would like to do a story about Bake Club! It was the day before I was going to the US for a month so I quickly answered some questions via email. Christophe also wanted a pic. I thought it would look much better if I actually had some baking in front of me so after dinner that night I made the quickest batch of shortbread ever. But because I was going away ...

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Peter is our first official male baker on Bake Club! Not only is he a baker, he is also a musician,
and these melting moments are not only delicious, but they also contribute to a special
sound art piece. On Mon Feb 28 Peter is conducting the Melting Moments (7 other likeminded
improv likers) at the first Vitamin-S event of 2011, at the Wine Cellar, St Kevin's Arcade,
K' Rd, from 8.30pm, $5.
The Melting Moments (of which I am one) will be performing Peter's Ritual Recipe, a
meditative improvi...
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Well, I only call them 'perfect' cos that's what the recipe was called. But they did come out really, really well. Thanks to Jo from Dublin who gave me her jar of peanut butter before she left Auckland. I've used less sugar than the recipe I found.

1 1/2 cups flour (I used rice and spelt)
1/2 tsp baking powder
1/2 tsp baking soda
1 c creamy or chunky peanut butter
1/2 cup softened butter
3/4 cup brown sugar or raw sugar
1 egg
1/2 tsp vanilla extract

In a medium bowl sift to combine flour, baking powd...
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Welcome to Bake Club, Carly! Here is her cookie recipe.

Makes 24.

200g softened butter plus extra for greasing

200g caster sugar

½ teaspoon vanilla essence

1 large egg

225grams flour

Pinch of salt

1 teaspoon baking soda

200grams dark chocolate buttons roughly chopped

Preheat oven to 180ºC. Grease two baking trays with butter.

Cream butter, sugar and vanilla essence together until light and fluffy.

Add the egg and beat well. Sift the flour, salt and bakin...

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I made these GF cookies for our Bake Club meet. The recipe is from my friend Sarah, via Ray McVinnie in the NZ Herald, thank you, and I used a technique from another recipe re heating up the egg whites. I bought bulk ground almonds from Davis Trading in Mt Wellington - very reasonable price for 1kg. I forgot to dust icing sugar on top. I think that's why they became sticky by the end of the day. But still tasted great.

1 c ground almonds (or hazelnuts. You can also finely chop instead of using...
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Contentment is: blogging on Bake Club while dunking homemade gingernuts into a big mug of peppermint tea. Don’t they look cute in my kilt-shaped biscuit tin?! I feel like a decidedly flat-chested Asian version of Nigella Dawson tapping away at my laptop, extolling the virtues of homebaking with a smug look on my face.

But there is a genuine reason for my domestic bliss – our oven has finally been fixed, six months after moving into our house! I have been surviving with ...

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These cookies using Sway's GF cookie mix are quick to make - just add some oil and an egg to the premixed organic ingredients and Robert is your father's brother. The packet made 17 little chocolate chip cookies. I tried it out because it was on special for $6.50. Not a cheap afternoon tea, considering you can get a packet of GF gingernuts for under 5 bucks, but you get a kick out of shaping the mixture and baking it yourself.



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300g butter, softened
1/2 c icing sugar
1 c cornflour
2 c flour

Preheat oven to 160 C. Beat butter and icing sugar with a wooden spoon for 3 mins. Mix in dry ingredients. Knead until smooth. If dough is too sticky, add a little flour.
Form dough into a large ball. Divide dough into 8 wedges. Form each wedge into a sausage. Cut each sausage into 6 pieces. Roll into a small ball. Place on ungreased cold trays. Flatten with a fork.
Bake for 30-35 mins.

Make lemon icing by mixing 1 Tb soft butter, 1 c ...
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This is what Bake Club is all about: getting inspired by what your friends have baked, and customising the recipe to suit what you have available. I only have a bench-top oven at the moment so the only baking tin that can fit is 28 x 22 cm.

I adapted GInny's original recipe a little:

250g butter, softened
1 cup icing sugar
1 cup cornflour
1/2 cup rice flour flour
1 cup gluten free flour mix
1/2 cup cashews, roasted and finely chopped
1 tsp ground cardamom
1/4 tsp ground pepper (I only had black...
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Ginny made these for a work do. But she let us taste one from her neat stack.

1 tsp cardamom seeds
8 white peppercorns
250g butter, softened
1 cup icing sugar
1 cup cornflour
1 1/2 cups plain flour
1/2 cup cashews, roasted and finely chopped

1. Preheat oven to 150C. Put the cardamom and peppercorns into a mortar and pestle or an electric spice grinder and grind until fine.

2. Cream the butter and icing sugar until pale. Sift the cornflour and flour together and add to the creamed mixture with...

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Ruth brought these tasty little numbers into work - what a treat. AND she personally shelled the walnuts herself!

2/3 cup of sugar
½ cup of vegetable oil
1 tablespoon of grated orange peel (I change ingredients depending on what’s available – favourites are dates,
walnuts, almonds, apricots)
1 ½ teaspoons of vanilla
2 medium eggs
2 ½ cups of all-purpose flour
1 teaspoon ...

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Check it out, dude!

Former grip extraordinaire Ben designed and manufactured this rocket ship cookie-cake for his two-year-old son Flynn in Nov 08. Constructed from state of the art, space age materials, including gingerbread & shortbread, it was such a hit that Flynn Kahurangi is still talking about it almost two years later. 
 
Cookie recipes adapted from Edmonds Cookbook.
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1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
2 1/2 teaspoons of heavy cream or yoghurt
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of kosher salt
3/4 cup of cocoa nibs
Zest of one large lime

1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at me...

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