Gluten free cherry and chocolate mandelbrot - The Jewish Chronicle
Crunchy cookies to dip in your cuppa or mid-morning coffee
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Ingredients
- 390g Nosh AP GF flour — made up of 196g superfine brown rice flour, 97g superfine white rice flour and 97g tapioca starch
- 2 tsp baking powder
- ½ tsp salt
- 150g vegetable shortening
- 200g sugar
- 180g/3 extra-large eggs
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 170g bittersweet chocolate chunks or chips
- 150g dried cherries
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