$8.95
A cookie mix that actually delivers on its promise is rarer than it should be, and a gluten free cookie mix that produces a result worth being genuinely proud of is rarer still. This Gluten Free Premium Cookie Mix changes that conversation entirely, producing approximately 50 crispy-edged, chewy-centred, golden cookies from a single 500g batch with nothing more than butter, an egg, and whatever additions your household considers non-negotiable. The base is clean and well-considered, built on a blend of rice flour, maize starch, and tapioca starch with natural vanilla flavour, aluminium-free bicarbonate soda, and xanthan gum already measured and balanced so the hard work is already done before you open the bag. Grandma always believed that a good bake should bring people together rather than stress them out, and a cookie mix this reliable and this generous with its yield does exactly that.
Flavour Profile: This premium cookie mix produces a buttery, warmly vanilla-scented cookie with a clean, lightly sweet base that is intentionally neutral enough to work beautifully as a foundation for whatever additions you choose to fold through. The natural vanilla flavour gives the finished cookie a gentle, rounded sweetness that is noticeably more refined than the artificial vanilla found in many commercial mixes, and the turmeric in the blend contributes a warm, golden colour to the crumb without any detectable flavour of its own. Baked to the recommended slightly underdone point, the finished cookie has a satisfying chew at the centre and a delicate crispness at the edge that is genuinely difficult to achieve in gluten free baking without a well-designed mix underneath it.
How to Use It: Combine the 500g cookie mix with 125g sugar and mix the dry ingredients together first before rubbing 125g of softened butter through until the mixture resembles coarse breadcrumbs. Add one egg and mix until a soft dough forms, then fold through up to one and a half cups of your chosen additions. Spoon onto a lined baking tray, leaving enough space for the cookies to spread slightly during baking, and cook at 180 degrees Celsius for 20 to 25 minutes. The most important instruction on this mix is worth repeating: it is better to undercook than overcook, because a slightly underdone gluten free cookie will set to a perfectly chewy result as it cools on the tray, while an overcooked one will be difficult to rescue. Allow the cookies to cool on the tray for at least five minutes before transferring, as they will be fragile while warm and firm up considerably as they cool.
Recipes and Additions Where This Cookie Mix Shines: Classic chocolate chip cookies made with good quality dark chocolate chips folded generously through the dough are the most universally beloved starting point and produce a result that requires no qualification or apology to anyone at the table, gluten free or otherwise. A white chocolate, cranberry, and macadamia variation using white chocolate chips, dried cranberries, and roughly chopped macadamia nuts produces an elegant, slightly indulgent cookie that works beautifully as a gift or a celebration bake. A double chocolate cookie made by adding both dark chocolate chips and a tablespoon of good quality cocoa powder to the dough produces a deeply chocolatey result with a fudgy centre that chocolate lovers will find difficult to stop at one. An oat and sultana style cookie made with certified gluten free rolled oats and plump sultanas folded through the dough is a more wholesome, less sweet variation that makes a genuinely satisfying lunchbox or afternoon tea option. A coconut and dark chocolate variation with toasted shredded coconut and roughly chopped dark chocolate produces a cookie with a pleasantly chewy texture and a tropical warmth that pairs particularly well with a strong cup of tea or coffee.
Good to Know: This cookie mix is gluten free and free from wheat, gluten, eggs, milk, peanuts, tree nuts, seafood, sesame, and soy in its base form, making it one of the more broadly inclusive baking mixes available. The critical qualifier is the asterisk on the free-from statement: free from these allergens unless added. The standard preparation method calls for butter, which contains milk, and one egg, meaning the finished cookie as prepared according to the instructions will contain both egg and dairy and will not be suitable for those managing egg or dairy allergies unless suitable alternatives are substituted. The recipe suggestion of macadamia nuts would also introduce tree nuts into the finished product. If you are baking for someone managing specific allergens, please plan your additions carefully and communicate the finished product’s allergen status accurately. The mix itself, before any additions, is free from the listed allergens. As always, if you are managing a severe allergy or coeliac disease, please check the specific product label for facility and cross-contamination information before purchase.
Ingredients: Sugar, Maize Starch, Rice Flour, Tapioca Starch, Modified Starch (Tapioca, Maize), Aluminium Free Bicarbonate Soda, Natural Vanilla Flavour, Iodised Salt, Mono and Diglycerides, Xanthan Gum, Turmeric.
Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
