My gluten free version of The Cupcake Cafe Peacekeeper Cookies

If you are a sucker for funny, sweet stories, if you love books that just make you smile and if you like baking, just like me, then Jenny Colgan's books are a must read. I'm currently reading Christmas at the Cupcake Cafe, a sequel to Meet me at the Cupcake Cafe, and it is bakers heaven. The story just captures your heart and the recipes make you want to hit the kitchen. 

So when my three year old asked if we could make cookies today, which in his world means: "Can we make cookie dough and then eat it?" I knew what to make. This recipe had just stolen my heart and it is really easy to make in a glutenfree version. These cookies are filled with raisins, dates and walnuts. What more can you want? Ok, so they are actually Christmas cookies, but don't we all just love Christmas?

Here's the recipe. I divided the amounts in half, because over 1 kg of cookies is just a bit much in my opinion, but other than that i stuck to the recipe and added the ingredients to turn it into a gluten free cookie. 

Ingredients:

• 115 grams (4 oz) of soft butter
• 100 grams (3.5 oz) of sugar
• 115 ml of treacle (about 4 fl oz) (since we don't know treacle as such, I used Dutch apple syrup)
• 1 egg
• 1 tbsp sour cream
• 275 grams of gluten free rice flour
• 100 grams (3.5 oz) of gluten free buckwheat flour
• 1 tbsp of baking powder
• 5 grams (0.125 oz) of baking soda
• 1 tsp xanthan gum
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• a pinch of salt
• 75 grams (2.75 oz) of chopped walnuts
• 75 grams (2.75 oz) of golden raisins
• 75 grams (2.75 oz) of chopped dates 

Instructions:

• In a large mixing bowl cream the butter and sugar together. 
• Add the treacle, sour cream and egg and mix well. 
• Combine the rice flour, buckwheat flour, baking powder, baking soda, xanthan gum, cinnamon, ginger and salt and gradually add this to the creamed mixture.
• Stir in the walnuts, raisins and dates.
• Chill the dough in the fridge for about 2 hours or until easy to handle. I wrapped it in cling foil  as gluten free dough is even more sticky. 
• On a floured (and gluten free!) surface, roll out the dough finely. Cut out cookies with an 2,5 inch round cookie cutter. Place on greased baking sheets. Bake at 160 degrees centigrade /325 degrees fahrenheit (gasmark 3) for 12-15 minutes. Let them cool completely before serving them.

Dear Jenny, thank you for the recipe & inspiration and I look forward to more Cupcake Cafe adventures & recipes. :-)