When my daughter adopted a sibling group this was the deal: children and new parents only for the first month while they got to know each other – no grandparents, uncles, aunts, cousins or any other hoards of well wishers that might overwhelm the little ones.
At the end of the ‘final placement’ week the foster carer said goodbye. The next day I had a text from my daughter: Need lasagne! Need chocolate chip cookies! I made them gluten-free so my son-in-law could eat them too. I took the food over to their house, set it down on the front door step and left, then texted my daughter from down the street. The phantom grandmother strikes again.
My recipe here is inspired by David Leite’s, but I have made quite a few tweaks. It has been well tested by old and young!
Oh… and the next week, my daughter was telling her social worker about the food deliveries. It seems I had new little fans of ‘nana cookies’. The social worker said, ‘You know what, it would be fine if your parents pop in once in a while. Just keep it short and low key.’ Yes!
Gluten free chocolate chip cookies
Makes about 18-20
80g white rice flour
40g oat flour (or porridge oats pulverised in a coffee grinder)
80g tapioca starch
1 tsp xanthan gum
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
120g unsalted butter, softened
150g light muscovado sugar
1 tsp vanilla extract
100g chocolate chips
Sift the flours, tapioca starch, xanthan gum, baking powder, baking soda and salt into a medium-sized bowl and set aside.
Put the butter, sugar, egg and vanilla in a large bowl and beat until light and fluffy.
Stir in the dry ingredients, and add the chocolate chips.
Dollop the dough on a sheet of plastic wrap, fold the wrap over the dough and roll into a log roughly 30cm long.
Refrigerate for a couple of hours or better yet, for 36 hours to develop the flavours.
On baking day, preheat the oven to 190°C/375ºF. Line 2 baking sheets with parchment paper or silicone baking mats.
Cut the log of dough into thickish slices and place on the lined baking trays. Allow room for spreading.
Bake the cookies about 15 minutes, or until brown. They should still be a bit soft in the middle. Remove from the oven and leave the baking sheet on the counter for 10 minutes, then transfer the cookies to a cooling rack.