Gluten Free Strawberry Jello Cookies


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Jello Sugar cookies have been around for a long time in the US, but just like fashion, they have made a comeback.  They are lovely, chewy and sweet.  The Jello adds a fruity tangy taste apart from giving it a bit of colour … although you do have to add some food colouring if you want strong colours.  You can use any Jello powder, strawberry, raspberry, blackberry and orange or lemon, to which you can add some fresh zest to the dough for the latter ones.  I have found many recipes and they all use regular Jello, not sugar free, however the only one I had at hand was the Hartley’s Sugar Free Strawberry Flavour.  I decided there is no harm in trying it out.  I would have loved to try other flavours and colours but I do not think they have Jello here in Italy, it is an English/US thing I guess.  In the meantime, here is the basic recipe with Strawberry Jello. Do try the other flavours and let me know how they come out!

I also added chocolate chips to make it a bit more interesting.  I loved the taste of chocolate with the strawberries.  You can then either leave them plain as cookies, or drizzle them with more chocolate on top.  Or like I did, (even more calories!) I put vanilla cream frosting on top with a slice of strawberry!

Here is the recipe which makes approx 18 cookies. I had to make half a batch as I only had one packet of Hartley’s Sugar Free Jelly. You can easily double this.

225 g  GF Flour1 tsp GF baking powder
170 g unsalted butter (room temperature)
65 g granulated sugar
1/2 egg (just put egg in bowl and whisk and use half)
1/2 vanilla extract
1 pkt x2 Hartleys 23g each sachet so 43g in all
Pinch of salt
150 g choc chips
Granulated sugar and red food colouring to roll the balls in, will explain below.

Mix the flour, baking powder and salt.  Preheat the oven to 120 Deg C.  In a bowl, add butter and with a hand mixer beat butter until fluffy.  Add the sugar and beat until it lightens in colour, approx 3 min.  Add the vanilla, the half egg and mix well. Start adding gradually the flour mixture and beat until it starts forming a dough. Add the Jello powder and knead it until it is fully incorporated and it becomes a pink colour. Take the dough, add the choc chips and knead for a few minutes by hand.  Put into the fridge for about a quarter of an hour.  In the meantime, put the granulated sugar in a plastic bag, add a few drops of red food colouring and mix it in so the sugar takes on a reddish colour and put it in a bowl.  Take the dough out and take small pieces and form into balls.  Roll into the sugar mixture and place on a lined baking sheet. Once you use up all the dough, take a small ramekin and press it over the cookie balls to make them flat. Then place in the oven.  These bake quickly about 10 minutes approx, so do keep checking so they won’t burn.  Take them out when ready, leave for a couple minutes and place on a cool rack. Decorate as desired when they cool down and then watch them disappear!

 

Senza G – Living without Gluten

 

 

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