Gluten Free and Lactose Free White Chocolate Chip Sugar Cookies

Hello Adventurers!

I have had this recipe noted down for a long time to try out.  I have actually become lactose free since I made the milk chocolate chip version, link here, so I had fun developing this recipe for a lactose free perspective as well as the usual gluten free and yeast free one.  You can use as little or as much of the lactose free white chocolate as you want, what I have used is only a guide.  

Let’s-a-go!

Ingredients:

113g Butter, softened

113g Caster Sugar



1/2 Medium Sized Egg, beaten

3/4 tsp Vanilla Extract

265g Gluten Free Self Raising Flour

75g Lactose Free/Dairy Free White Chocolate, chopped into small squares

Icing Sugar, for rolling
Equipment:

Scales

Measuring Spoons

Baking Paper

Baking Trays/Cookie Sheets x 2

Large Mixing Bowl

Wooden Spoon/Electric Hand Whisk

Rolling Pin

Cookie Cutter (I used a 2 3/4 inch sized cutter)

Cooling Rack


Method:

Measure out your ingredients, preheat your oven to 180C/160C Fan/Gas Mark 4, line your baking trays/cookie sheets with baking paper and half your egg.  I did this by measuring how much one egg beaten weighed and weighed out half.  Don’t worry if a little more than half goes in as that is what happened to me, but try to get as close to half as you can.

Grab a large mixing bowl and mix together your butter and sugar until light and fluffy.

Add in your egg and vanilla extract and beat together.

Now, mixing all the time, add your flour, a little bit at a time, to your egg and sugar mixture until it is fully combined and forming a stiff dough.

Add in your chocolate and fold in until well distributed in the dough.

Sprinkle some icing sugar on to a work surface and half your dough.

Roll out your dough until it is 1/4 inch thick.

Cut out your shapes and place straight onto your prepared baking trays/cookie sheets.  When you run out of space to cut out your shapes, bring your remaining dough together and make into a ball, roll out and begin cutting again, do this until you don’t have enough dough to make any more cookies.

Repeat this process with the other half of your sugar cookie dough.

Place your cookie sheets in the oven and bake for fourteen minutes.

Leave to cool for ten minutes on the cookie sheets, then transfer onto a cooling rack.

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!


Remember be brave, be happy, be kind, be you!

See you next time…


Inspiration from:

https://vickiiesadventure.co.uk/359/gluten-free-milk-chocolate-chip-sugar-cookies/

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