Mushroom Cookies (regular and gluten-free)


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I got the original recipe for these off the blog Sprinkle Bakes, where they formed a part of an Alice in Wonderland-themed tea party. I then adapted them to be gluten-free.

Recipe (regular)

Ingredients:
• 60g unsalted butter
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla essence
• 1 ½ cups corn starch
• ½ cup plain flour
• 1 teaspoon baking powder
• Cocoa

Method:
• Preheat the oven to 200°C/390°F.
• Cream the sugar with butter using a small egg whisk.
• Add the egg and vanilla extract and whisk again.
• Add the corn starch.
• Gradually add the flour and baking powder, now mixing with your hands. Knead into a dough.
• Leave the mixture to stand for five minutes.
• Make chestnut-sized balls and arrange on a baking tray laid with baking paper.
• Place about two tablespoons of sifted cocoa in a small bowl and a tablespoon of water in another bowl. Wash and dry a glass bottle. Soak the rim of the bottle in the water, then place in the bowl of cocoa.
• Press the rim of the bottle into each dough ball, making a stem.
• Bake for 25 minutes. Arrange them on a wire rack and allow to cool.

Recipe (gluten-free)

Ingredients:
• 60g unsalted butter
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla essence
• ½ mashed potato
• 2 cups corn starch
• 1 cup gluten-free flour
• 1 teaspoon baking powder
• Cocoa

Method:
• Follow the recipe as before, adding the mashed potato in with the egg and vanilla extract.

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