Gluten-free cookie dough

MAKES 20 PREP AND COOK TIME 25 MINUTES (+ REFRIGERATION AND COOLING TIME)

125g butter, softened

½ cup (110g) firmly packed brown sugar 1 teaspoon vanilla extract

1 egg

1¼ cups (170g) gluten-free plain flour 2 tablespoons white rice flour ½ teaspoon bicarbonate of soda 1 teaspoon xanthan gum

1 Preheat the oven to 180°C (160°C fan-forced). Grease two oven trays; line with baking paper.

2 Beat the butter, sugar and extract in a medium bowl with an electric mixer until just combined. Add the egg; beat until just combined. Stir in sifted flours, soda and gum, in two batches. Cover; refrigerate for 1 hour.

3 Using wet hands, roll tablespoons of mixture into balls; place 5cm apart on trays, flatten slightly. Bake cookies for 18 minutes or until golden. Cool on trays. Suitable to freeze. Not suitable to microwave.