Thursday, July 23, 2009
Butterscotch Chocolate Chip Cookies
I won't have pictures up until tomorrow, but I had to write about these cookies immediately! I tried a new recipe tonight from the blog: The Art of Gluten Free Cooking. This one called for a mixture of white rice flour, sorghum flour, and xanthan gum. There isn't any actual butterscotch in the recipe, but the good amount of brown sugar gives the cookies a rich, butterscotch-y flavor. Even after the cookies cooled, they were soft and chewy with a slightly crispy, caramelized base. E didn't even know that they were g-free when I asked him to give them a try!
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Oh woah I shouldve read this post first but I was drawn to the photos. Is there a weird aftertaste at all?
ReplyDeleteOver the weekend I bought Betty Crocker GF brownie mix. And It was surprisingly good. J and my sis ate them instead of the store bought pre-mades. There was no bad after taste, they remained chewy still 4 days after being made. One problem was tat they were a little tooo rich so milk or a cold drink was definitely required.