MOTHER'S DAY AFTERNOON TEA

Make Mum's day with this selection of gluten-free goodies

Chocolate Chunk Cookies
MAKES 13-14 COOKIES

METHOD

1 Line three large baking trays with baking paper. Sift the flour, xanthan gum and bicarbonate of soda into a bowl and whisk together thoroughly.

2 Add the butter and sugars to the bowl of a stand mixer with the paddle attachment fitted and cream together on low-medium speed for 1 minute. Alternatively, mix the ingredients together in a mixing bowl with a hand mixer. Slowly add the vanilla extract and egg and keep mixing, increasing the speed to medium-high, for 2 minutes, scraping down the sides of the bowl halfway through. Gradually add the sifted dry ingredients until everything is just mixed in.

3 Fold in the chocolate using a spatula, then transfer for the dough to chill and firm. Divide the chilled dough into 50g portions and shape each into a ball. Arrange the dough balls on the lined trays spread 10 cm apart, then transfer to the fridge and leave to chill for 30 minutes. This will help rest the dough so that when it bakes, it keeps its shape and doesn't spread too far.

4 Preheat the oven to 180C (160C fan-forced) with the Gently press each dough ball to flatten slightly, then bake the cookies for 12-14 minutes, rotating the trays after 8 minutes, until lightly golden.

5  Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely. These cookies are also delicious eaten warm while the chocolate is gooey.

Lemon and Coconut Cake with Lemon Glaze
SERVES 8

METHOD 

1 Preheat the oven to 170C (150C fan-forced) with the oven rack positioned in the middle of the oven.