Caramel Buckwheat choc chip cookies - gluten free

My adventure in buckwheat continue and I have discovered a recipe that Mr LF likes ! see told you I would. It also features one of my favourite purchases from the recent Cake and Bake Show in Manchester. On the wonderful Bakery Bits stand, I disovered this fantastic range of Italian essences, there was a show offer on so I purchased 3 bottles, Caramel, Fiori di Sicila and Aroma Panettone. All smell amazing and contain only natural ingredients, so I am really pleased with my purchases, they are great in many different bakes.

                              

Buckwheat is a naturally gluten free flour and is married beautifully with the caramel essence in this bake to provide a caramelly slightly sea salty adult cookie studded with chunks of dark chocolate. A batch is so easy to whip up when that nothing but a cookie will do feeling strikes, my other tip for a succesful bake is to use a good quality silicone sheet to bake on, so you have no worries about cookies sticking to trays or paper.

The recipe is based on one I discovered on Glutenfreecooking but with a couple of tweaks the main one being the caramel essence, I used a 1tsp in the mix, I have also made a batch with the Aroma Panettone essence and that was fab too.

What you need

• 1 generous cup of buckwheat flour (Co-incidentally Bakery Bits sell buckwheat flour too )
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1/2 cup butter (or you could use coconut oil) - need to be soft
• 3/4 cup light brown sugar
• 1 egg large - free range
• 1 pack of dark chocolate chips (100g pack)
• 1 tsp caramel essence

What you do

• Preheat your oven to 180c (fan)
• Place your baking silicone sheet on baking tray (s)
• Mix the sugar and egg in the mixer until light and fluffy
• Now add the soft butter and the rest of the ingredients, mix until just mixed
• Add the chocolate chips last
• Spoon generous teaspoons of the mixture onto the trays and remember they will spread whilst baking
• Bake for 10 minutes or so until colouring nicely and only slightly soft to the touch
• Allow to cool on the tray
• Once cool, store in an airtight tin ( they won't last long !)

I have just spotted for this month's Biscuit Barrel Challenge that the theme is favourites so I am going to enter this delicious cookie as its currently my favourite.

                                               

The challenge is hosted by I'd much rather bake  , so pop across and see the other great enteries.