![Baking Meme](https://www.love-to-bake.uk/wp-content/uploads/2017/07/food-blog-header.jpeg)
A baking morning I think is needed today, so first I am off to the kitchen to make some Cookies. The biscuit cupboard is looking a bit bare and I am wanting to use some [amazon_textlink asin=’B004Z4PJJO’ text=’gluten free flour’ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’454d1012-9885-11e7-a978-41b53bac49c4′] to make these cookies just to see if there is any difference between cookies made with two types of flour. I am not going to tell my family which cookies are which or that I have used a different flour just to see if they can taste anything different. I don’t think that there will be any difference myself as I have looked at other gluten free cookies recipes and the cookies look similar. I have never tasted gluten free cookies before but I am assuming there is no affect on the flavour as I will still be using the other ingredients for a shortbread recipe for the cookies and filling them with buttercream.
Also, today is going to be a “finishing off of the recipe book” kind of day then I need to prepare for my webshop bakes which I have orders for thanks to my Facebook boost which I started yesterday. I am quite pleased with the results from the boost and would be tempted to have another boost sometime in the future. On Friday, [amazon_textlink asin=’1520798024′ text=’my first recipe book’ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’1c5dac35-9886-11e7-9649-cbb6f9fbd3e7′] is going to be free for the weekend. My “[amazon_textlink asin=’B071K2YJCN’ text=’Summer Picnic recipe book’ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’f9c2933b-9885-11e7-be19-e5b61a65d756′]” is on offer right now at 99p until the 16th September. Some bargain book offers at the moment for you to grab.
Now, last night dinner was a big hit but the best part was it was so easy to prepare. I decided to save on the washing up and put all the ingredients in one roasting tin. So I chopped up 4 potatoes and 1 sweet potato into wedges leaving the skin on but washing them thoroughly. To this I added 1 chopped onion, 1 red pepper, a pack of sausages and a pack of bacon. Next I mixed some honey, mustard powder and water together (just a tablespoon of each) and I poured this over the top along with seasoning. The tray of food was cooked in the oven for 30 – 40 minutes until the potatoes were soft but crispy and the sausages/bacon were browned and crispy. The smell from the kitchen was divine and the family wolfed it down. This will be a meal which I make again and is ideal for the autumn nights drawing in – a nice, homely meal which is perfect with crusty homemade bread.
My cookies are baking as I write and I can’t wait to try them. I have used a standard gluten free plain flour to replace the plain flour which I normally use when I make shortbread. I decided to make a shortbread as it is so easy to make and there is very little which can go wrong with it. I have read that the flavour can be altered slightly but I have used coffee in some of the shortbread to mask the flavour of the flour if I find that is the case. Also, in the plain shortbread cookies I am adding jam to the recipe to see if that will hide any aftertaste.
![](https://www.love-to-bake.uk/wp-content/uploads/2017/09/glutenjam.jpeg)
The cookies are baked and iced ready for my husband to come in and try with his lunch. I haven’t told him about the change in ingredient as I am just waiting to see if he picks up any difference. I have tried them already but the addition of coffee buttercream and blackcurrant jam to the different cookies does hide any taste change which may be there but if there is a difference I can’t tell. To me the cookies look slightly flatter but just as crisp and crunchy as the shortbread cookies made with standard flour. I like the smell of the coffee cookies but I prefer the taste of the jam cookies. I added coffee into the shortbread dough before I baked the cookies to intensify the coffee flavour. I will share the recipe tomorrow with a lot of pros and cons on gluten free baking.