It’s getting busy around here with the countdown to the launch of The low FODMAP cookbook at the end of the month. The venue is booked and invitations have been printed. The tastings menu is set and I am gratefully gathering a troupe of helpers for the day.
A while back I had lunch at a funky little cafe where I noticed many of their dishes were served on timber boards. For example, fish and chips were brought to the table wrapped in newspaper on a board with lemon wedges to the side. Even a pot of tea arrived in the same fashion. It was something a bit different that caught my eye, and I made mental note to keep this in mind for serving tastings at the book launch. So, after a trip to the hardware warehouse over the weekend, G and I spent a few hours cutting and sanding our collection of timber boards in preparation for the launch. We are finishing them off with a couple of coats of linseed oil so they can be wiped clean, and each one will have a post of timber dowel that can hold a card to announce the dish being tasted.
To keep the little people happy while we were busy, I whipped up a batch of these hard-to-stop-at-just-1 Peanut Butter and Choc-chip Cookies. They truly do whip up with little time or effort. The recipe calls for a table spread rather than butter, which makes the dough easy to beat together by hand, as well as keeping things dairy-free and lower in cholesterol. The dry ingredients include a few different wheat-free flours that are the ones I always have in the pantry. If you are so inclined, a handful of oats or quinoa flakes would also mix into the dough with ease.
Being Australian, I often face the dilemma of whether to call something a biscuit or the more American title of cookie. I guess I’ve settled on naming crisp and crunchy varieties biscuits, whereas a cookie, in my mind, is a bit softer to the bite. Whatever you call them, these low FODMAP cookies are pretty yum! Actually, I reckon a couple of these would make a tasty ice-cream sandwich; I must remember to try that sometime…
makes approximately 24.
If you have unsalted peanut butter I recommend that you add a generous pinch of salt to your cookie dough.
½ (170g) cup crunchy peanut butter
1/3 (70g) cup table spread, eg Nuttelex
1/3 (75g) cup raw (golden) caster sugar
1/3 (75g) cup brown sugar
1 teaspoon vanilla extract
¾ (90g) cup brown rice flour
½ (50g) cup corn flour
¼ (30g) cup tapioca starch
½ teaspoon baking powder
½ teaspoon guar gum
½ (95g) cup chocolate chips, plus a few extra
Preheat oven to 180C. Line 2-3 trays with baking paper.
Cream together the peanut butter, margarine, and sugar with a wooden spoon. Add eggs and vanilla and mix well. In another bowl, combine the dry ingredients with a whisk; sift over the egg mixture and stir with a table knife until evenly combined. Mix in the chocolate chips. Roll heaped dessert spoonfuls of the mixture into balls and place onto the prepared trays, leaving room for spreading. Flatten slightly with your fingers and press 2 or 3 extra chocolate chips into the top of each biscuit.
Bake 15-20 minutes until just turning golden. Cool on wire racks.