Gluten Free Triple Chocolate Cookies

I made these cookies from Gluten free chocolate cake mix!
These thick cookies are crunchy on the out side, soft and crumbly inside.


1. Preheat your oven to slightly lower than moderate (about 160dgreeC)
2. Rub in 50g of chilled and finely chopped unsalted butter, 1/2 teaspoon of nutmeg and 1/2 teaspoon of cinnamon to 350g of gluten free chocolate cake mix to make very dry crumbs.
3. Add 1/3 cup of baking milk chocolate bits, 1/3 cup of baking dark chocolate bits and 1/3 of baking white chocolate bits.
4. Mix through 3 table spoons of iced water into the mixture of chocolate cake mix with unsalted butter and 3 different chocolate bits, one table spoon at a time to make dry play dough like mixture.
5. Make desired sized balls with the dough(the dough will get flattened while getting baked and become about 1/3 in height, 3times larger in diameter)
6. Place the balls of the cookie dough on the baking tray lined with baking paper, leaving enough room for the cookies to expand, not stick together)
7. Bake the cookie dough balls for 10-15 minutes in the oven. do not over cook.
8. Cool the cookies on the cooling wired tray
9. Enjoy!!

Gluten Free Very Light and Puffy Pastry

I made this pie pastry with gluten free pizza dough mix!

1. Rub in 25g of chilled and finely chopped butter into 320g of gluten free pizza dough mix very well.
2. Mix through 275ml of chilled soda water bit by bit into the pizza dough mix that you rubbed in butter, until it forms dough.
3. Cover the dough with plastic wrapping and rest it for 15mins in cool place.
4. Place the dough onto a large sheet of baking paper, roll it out to form a 1cm thick rectangular with the longer sides are 3 times longer than the shorter side.
5. Between 2 sheets of the baking papers, roll out or beat 180g of chilled butter to form a thick rectangular sheet of butter which is 2/3 of the length of the longer side of the rolled out dough and slightly narrower than the shorter side of the dough.
6. Place the thick sheet of butter on the rolled out dough starting 1cm inside from the edge of the dough.
7. Flip the left-over dough to cover 1/2 of the butter, and lift the covered bit of the butter and dough together to fold and flip them over on the uncovered bit of butter. Place another large sheet of the baking paper over the folded sheet of dough and butter.
8. Between the 2 sheets of the baking paper, roll the folded dough again to form a 1cm thick rectangular with longer sides 3 times longer than the shorter side.
9. Peel off the top baking paper, fold the rectangular dough into 1/3 in length, place back the large baking paper on top of the dough.
10. And between 2 sheets of baking papers, repeat the process of 8 to 9 (minimum 5 more times, up to 7 times. If the dough becomes too soft and sticky and not coming off the paper easily, chill it in the freezer for 5mins at a time between repeating the process.
11. Final thickness should be 5mms to 1cm thick, depending on how high you’d like the pastry to raise to. (thicker the raw pastry sheet, it raises higher only in height) Rest the unbaked pastry sheet flat in the fridge for 15mins before cutting out and baking. Pastry sheet can be frozen, in such case defrost in your fridge before baking.
12. Bake it at 170 degree C for 20 - 25mins or until becomes golden brown. Sprinkle with sugar of your choice while still hot or garnish with cream and fresh fruits after cooled. Enjoy!!

Gluten Free Melt in Moment Butter Cookies

I made these cookies with 350g gluten free butter cake mix. I am very happy with the result!

1. Make very cold iced water in a small bowl.
2. Rub in 75g of unsalted butter chilled finely cubed to the 350g of gluten free butter cake mix until it becomes like crumbs.
3. Mix through up to 3 table spoons of iced water(colder the water, lighter the texture of the cookies will be) 1 table spoon at a time until the crumb becomes smooth play-dough like consistency.(you can add essence you prefer, just minus the iced water of the quantity)
4. Make a ball of dough, lightly knead a few times, make the dough into a sausage shape.
5. Wrap around the sausage shaped dough with a large baking paper, make the sausage thinner as you tighten the paper around the sausage shaped dough, twist both ends of the wrapping paper tight when the sausage is about 5cm (2 inches) in the diameter.
6. Chill the dough stick in the fridge of freezer until very firm.
7. Preheat your oven to lower medium hot(about 120 degree C).
8. Slice the firm dough stick into 5mm thick slices, place them on to your baking tray lined with baking paper at least 1 inch apart. Bake them for about 20 minutes or until slightly browned.
9. I loved the cookie with Earl Grey Tea. Enjoy!

Gluten Free Cranberries and White Chocolate Cookies

I made these cookies from Gluten Free Pizza Base Dough Mix! Very easy!!

1. Preheat your oven to moderately hot. Mix 3 table spoons of white sugar with 320g of gluten free pizza dough mix.
2. Rub in 125g of chilled & finely chopped unsalted butter into the mixture of gluten free pizza dough mix and white sugar until it becomes like fine crumbs. Add dried cranberries that are halved and white chocolate bits into the bowl.
3. Add one table spoon of iced water at a time to mix through with the fine crumbs, repeat it until 8 table spoons of iced water have been mixed through. Lightly knead the mixture into a slightly dry play-dough like consistency (you will only need to knead a few times, do not over knead).
4. Make small balls of the cookie dough, press them down with hand or rolling pin to make 3-5 mm thick slab, cut it into the shape you like with or without cookie cutter.
5. you can gather the leftover bits to make more cookie dough ball to repeat the process.
6. Place the raw cookies on the baking tray lined with baking paper. Bake them 20-25 minutes or until slightly browned.
7. Cool the cookies on the cooling wire mesh until completely cooled, keep them in the air-tight container for freshness.

Blackberry Cup Pouch Cake

I made this cake with 350g Gluten Free Tea Cake Mix and home made butter milk.

1. Preheat oven to moderately hot.
2. Mix 1 table spoon (20ml) of apple cider vinegar and 250ml of fresh milk and stand for 5 minutes to make thick butter milk.
3. Mix the cake mix with 1 large egg and butter milk and 3 table spoon of softened butter until just combined.
4. Spoon the mixture into 12 standard sized muffin tray which is spray oiled and dusted with gluten free plain flour. Leave a few table spoons full of the mixture aside.
5. Place a few blackberries on the each divided mixture and drop a small blob of mixture left aside earlier on top of the blackberries.
6. Bake the cake mixture for 20-30 minutes, check every 10 minutes with bamboo sticks.
7. Cool the cakes on the cooling wire, serve bottom side up with some garnish and caramel or maple syrup. Enjoy!!

Gluten Free Butter Short Bread

I made this shortbread with Orgran All purpose Pastly Mix.

1. Preheat the oven to moderately hot. In the dry large bowl, combine 125g of chopped cold butter and the half of 375grams packet of pastry mix and 3 table spoons of white sugar to make crumbs.
2. Add 6 table spoons of iced water and mix it through.
3. Add remaining 1/2 of the pastry mix and rub it in to the mixture until it becomes like half-dried play dough.
4. press the mixture tightly into silicon chocolate moulding tray of your favorite shapes.
5. Gently press the shaped doughs out of the moulding tray, line them up on the baking tray lined with baking paper.
6. Bake the shortbread doughs for 25-35 minutes or until start to brown.
7. cool the shortbread on the cooling mesh, sprinkle with gluten free icing sugar to taste. Enjoy!!

Quick Lamb Casserole With Maggie Gluten Free Stroganoff Mix

I cooked this dish in a deep frying pan(stone coated Scanpan) instead of conventional casserole, serves 3~4.

1. Heat the cooking vessel(casserole or deep frying pan) and coat the inside with good oil of your choice for frying, cook 1 medium sized sliced onion in it.
2. Spoon in 500gs of minced Lamb into the pan as bite sized chunks, sprinkle nutmeg and dried rosemary on the lamb chunks and seal the all sides.
3. Add 1/2 to 1 cup of of sliced mushroom to the pan and blend it through, pour in 1/4 cup of dry red wine.
4. Combine 1 packet of Maggie Gluten Free Stroganoff mix, 1/2 table spoon of tomato paste, 2 teaspoons of gluten free Worcestershire sauce(I use Spring Gully's one) and 250cc of cold water, mix them well together.
5. Pour the mixed solution in to the pan, bring it boil, reduce heat and gently simmer for 10 minutes covered.
6. Just before serve, pour in fresh thickened cream or sour cream (lite ones are good, too).
7. Serve with potato mash or rice or steamed beans. I enjoyed it garnished with some chives, it went well with potato mash!