 | Ingredients for the cookies 210g rice flour 40g potato starch 50g caster sugar (granulated sugar to my US friends) 1tsp baking soda pinch of salt 75g butter (frozen then grated) 225g lactose free, plain yoghurt 1 egg 1tsp vanilla extract juice and rind of 1 lemon | Ingredients for the icing 1 & 1/2 cup icing sugar (powdered sugar for my US friends) 2tsp vanilla extract 2tbsp cold water 1tbsp coca |
To make these low FODMAP, gluten free, black and white cookies start by preheating your oven to 200c (390f)
Combine the flour, potato starch, sugar, baking soda and salt in a mixing bowl. Then grate the frozen butter into the mixing bowl. Using your hands rub the butter into the flour mix. Because the butter is frozen, it will not completely combine with the flour. This will help make the cookies light and fluffy when you bake them. Remember the cake like texture of a New York black & white cookie.
Whisk together the egg, yoghurt, vanilla, lemon juice + rind.
Add the yoghurt mixture to the flour/butter mixture and mix gently until just combined. Don't over mix as you will make the cookies too dense. The cookie batter will be very wet, it'll be much closer to cake batter than cookie dough.
Spoon onto a baking tray and bake for 12-14 minutes depending on the size of cookies you've spooned out.
Combine the flour, potato starch, sugar, baking soda and salt in a mixing bowl. Then grate the frozen butter into the mixing bowl. Using your hands rub the butter into the flour mix. Because the butter is frozen, it will not completely combine with the flour. This will help make the cookies light and fluffy when you bake them. Remember the cake like texture of a New York black & white cookie.
Whisk together the egg, yoghurt, vanilla, lemon juice + rind.
Add the yoghurt mixture to the flour/butter mixture and mix gently until just combined. Don't over mix as you will make the cookies too dense. The cookie batter will be very wet, it'll be much closer to cake batter than cookie dough.
Spoon onto a baking tray and bake for 12-14 minutes depending on the size of cookies you've spooned out.
The cookies will turn golden brown and are done when they spring back from being pressed lightly. Like a cake. But that's the whole point of black and white cookies.... are they a cake or are they a cookie....
Once the cookies have cooled sieve the icing sugar into a mixing bowl, add the vanilla extract and cold water. Mix together until you have smooth and reasonably runny icing. Add the white icing to half of each cookie. Then add the coca to the remaining icing and stir until thoroughly combined. Add the black icing to the remaining half of each cookie.
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