Kristy Sayer @ Southern In Law

By foodiva

Ingredients

• 1 cup (120g) gluten free plain flour
• 1/3 cup (45g) sorghum flour*
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup (100g) brown sugar**
• 1/4 cup (55g) butter
• 2 tbsp (40g) honey
• 1 tbsp vanilla extract
• If needed: 1-2 tbsp milk

Details

Servings 1
Adapted from southerninlaw.com

Preparation

Step 1

Add commentPreheat your oven to 180C/355F.
Line 2-3 baking sheets with baking paper and set aside.
In a food processor, add your flours, baking soda, salt, sugar and butter and pulse until the mixture resembles a coarse meal.
Add in your honey and vanilla and pulse until your mix starts to form a dough.
If needed, add your milk 1 tbsp at a time until your mix starts to come together.
Take your mix out of your food processor and knead until combined before flattening your dough into a disc shape, wrapping in cling wrap and chilling in the fridge for half an hour to an hour.
Once your dough has chilled, roll it out to around 1/8" between two sheets of baking paper.
Cut out your teddies using your cookie cutter (or whatever shape you choose) and place onto your prepared baking sheets, leaving about 1cm/1/3" space between each teddy. re-roll the dough as needed until all of your dough is used up.
Bake in your preheated oven for 5-10 minutes or until lightly golden. If you want crunchy cookies, bake them between 8-10 minutes turning the heat down slightly at the end half of the baking time if your cookies are browning too quickly. For chewier, softer cookies bake for ~5 minutes.
Leave to cool completely before serving or storing in an airtight container.
These cookies are best eaten on the day they're made (as they do soften slightly), however, they will keep in an airtight container for up to a week at room temperature. Alternatively, you can make up your dough in advance, cutting the cookies and then freezing the cut cookies ready to bake whenever you like.
Notes:
*If you don't have sorghum flour or can't eat sorghum flour, you can just use another 1/3 cup (40g) gluten free plain flour, however, I highly recommend trying sorghum flour as it's perfect for recipes like these!
**If you don't like things really sweet, reduce this to around 75g of sugar. We've made the recipe either way multiple times and both work perfectly.
For a non-gluten free version: Use 1 cup plain flour and 1/3 cup wholewheat flour instead.