Tuesday, February 19, 2008

Chocolate Raisin Cookies

7 oz milk or dark chocolate
5 oz butter, softened
1/3 cup brown sugar
1 egg
1 1/2 cups gluten-free plain flour
1 teaspoon gluten-free baking powder
3.5 oz raisins, roughly chopped

Preheat oven to 340 F. Line 2 baking trays with baking paper. Chop half the chocolate. Place chopped chocolate into a heatproof, microwave-safe bowl. Heat, stirring with a metal spoon every minute, for 2 to 3 minutes on MEDIUM (50%) power, or until melted. Set aside to cool.
Using electric beaters, beat butter and sugar until pale and creamy. Add egg and beat well. Stir in melted chocolate.
Sift flour and baking powder over butter mixture. Stir gently to combine. Chop remaining chocolate. Stir into butter mixture with raisins. Refrigerate for 30 minutes, or until firm.
Roll tablespoonfuls of mixture into balls. Place onto trays, allowing room for spreading. Flatten with the back of a metal spoon. Bake for 15 to 20 min, or untill golden brown, swapping the trays around once. Let stand for 5 min before transferring to a wire rack to cool.

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