CHESTNUT COOKIES WITH CANDIES ORANGE PEEL - GLUTEN-FREE

I am doing my best to stay in the kitchen to cook up something blog-worthy but it is so warm and sunny and blossoming out there that I'd rather take walks but who am I to break this for me incredible chain of Gluten-free Fridays now when I have been such a good girl for weeks and weeks on end? But before I talk about today's recipe, I'd like to remind you that it is Paper Chef weekend so click here to see which four ingredients we have this month and here if you want to know more about the event!

OK, over to the recipe, today we have gluten-free cookies made with chestnut flour, rice flour and cornstarch, chestnut flour is quite sweet and I decided to mix it because I didn't want its smoky flavour to dominate too much, you can play a little with the proportion on your own if you want to get a more pronounced chestnut flavour. This is a dry cookie that crumbles well and I liked what the candied orange peel did to it but next time I think I will chop it and add it to the dough instead of putting thin slices on the top.





CHESTNUT COOKIES WITH CANDIES ORANGE PEEL - GLUTEN-FREE
24 cookies

200 ml brown sugar
125 g/4,4 oz butter, salted
2 egg yolks
200 ml/0,85 cup chestnut flour
200 ml/0,85 cup corn starch
200 ml/0,85 cup rice flour
1 tsp baking powder
candied orange peel, optional

- Stir butter and sugar in a bowl until mixed, add the egg yolks and mix it quickly into a smooth cream.
- Mix the flours and baking powder and then sift it into the bow, work it into a dough.
- Form the dough to a a roll of about 7 cm/2,75 in diameter. Press it together well as it has a tendency to crumble before cutting it into slices about 1 cm/0,4 in thick.
- Cut the orange peel into very thin slices, or chop it, and add some on top of each cookie.
- Bake in a pre-heated oven (175°C/350°F) for 8-10 minutes.