Sometimes, life takes you on unexpected journeys, like a trip to Melbourne and then Sydney which leads to living in a small apartment with 3 Brits for 7months, or being called up by an old colleague (and now friend) who would like you to come and be her colleague again. Life changes but at the crux of it all there are a few stable things your rock - this would beyour family, friends or partner and food. An odd partnership you might think but if you look back on your life I think you'll find them there - birthdays are generally celebrated with friends and family and you blow out an awful lot of candles after some years... and those times when you're down? Well, food might be taken over by liquid consumption but at the end of the day you'll still end up outside that kebab shop at 3am in the morning. (Who knew being gluten free could be such an excellent excuse not to eat those, lets face it, rather dodgy 3am kebabs? You did - oh, ok, well t took me a while, but then I always went for the chips that were NEXT to the kebab *smile*)
When I first started at my old work I mentioned that I baked (gluten free only mind you!). Well, I never knew quite how enthusiastic my boss was about my gluten free baking until he wrote this piece on me...
Also known as The Gluten Free Scallywag, Jas has the task of herding us into some form of organisation (it'd be easier with cats) and keeping the till in order. When she arrives with her Tupperware container under her arm we all know that we are in for a treat. We are as passionate about eating gluten free as she is about gluten free cooking. There is no doubt since joining JAZ the culinary bar has been lifted by Jas - RIP the humble muffin.
Leaving the team wasn't something I'd thought I'd do for a while, but you must always listen to what someone has to offer you (unless it's a glutenous kebab at 3am of course!) and so I left.... but, before I left I did bake them a few treats, as any gluten free baker would do. Well, let me tell you, these gluten free orange cookies were devoured and that was right after the gluten free chocolate chip cookies and the gluten free blackberry slice (amidst the groans of overfilled bellies and requests to skip lunch).
Needless, to say that on this new journey, only one is aware of my baking and she's more than happy to keep it to herself for now - I think I will too!
Gluten Free Orange Cookies
(slightly adapted from delicious magazine)
225g (1 1/2cups) gluten free flour
40g (1/2cup) almond meal
1/2tsp gluten free baking powder
95g butter, softened to room temperature
110g (1/2 cup) castor sugar
Zest of 1 orange (or lemon)
1 1/2tsp vanilla extract
gluten free icing sugar, to dust
Preheat oven to 180Deg Celcius.
Beat together the butter, sugar and zest until light and creamy. Add the vanilla and one egg, beat to combine.
In a separate bowl, whisk together the gluten free flour, almond meal and gluten free baking powder. Add to the butter mixture and mix to combine.
Roll tablespoons of the dough into balls and place on lined baking trays. Pinch twice to form peaks. Whisk remaining egg and 1 tablespoon water together. Brush a little over this over each cookie to glaze.
Bake for approximately 10-12 minutes. Cookies will be light and soft to the touch. Remove from oven and allow to cool. Dust icing sugar over the top and serve. *Next time I think I might try a very thin coating of zesty icing to add that extra sweetness.
Will store best in an airtight container for approximately one week.