A little while ago I was contacted by the lovely people at Vitarium to come up with a recipe for the Vitarium Bake Off. I was honoured and very excitedto play around with their flours as I didn't know of Vatarium and their Gluten Free Range! (honestly it can be very frustrating living in Western Australia at times - without the easy access to some of the products that Celiacs on the Eastern States have!)

I've used it as the gluten free flour in these hazelnut brownies and in these light and fluffy lemon sour cream cupcakes . Plus I've tried a few new gluten free recipes one sweet one savoury - the savoury recipe is coming soon!

I've never entered a competition like this before and have enjoyed reading the other entrants recipes - so many fabulous ideas! You can vote for and comment on my recipe for Gluten Free Chocolate Mint Thins on the Vitarium Bake Off site here .(wish me luck!)

Gluten Free Chocolate Mint Thins

(makes approximately 40cookies)

1 1/2 cups (215g) gluten free flour

3/4 cup (75g) cocoa

1/4tsp salt

1/4tsp baking soda

150g butter, softened

1cup (230g) castor sugar

3Tblspn milk

1/2tsp vanilla extract

1tsp mint extract

250g gluten free milk or dark chocolate

1tsp mint extract

Sift together the gluten free flour, cocoa, salt and baking soda into a bowl.

In a mixer cream the butter till light. Add castor sugar to the butter and beat until light and fluffy. Pour in the milk, vanilla and mint extracts and mix together, slowly adding in the dry ingredients. Beat on medium for a minute or two until a rough ball forms, it will be a bit crumbly.

Remove the dough and press into two round or square logs approximately 1 1/2inch wide. Wrap in plastic wrap and freeze for 30minutes.

Preheat oven to 180Deg Celcius. Line trays with baking paper.

Remove dough from freezer and unwrap. With a sharp knife cut 8mm slices of the dough. Roll the log as you go so that you don't have a flat edge, or if square then roll to next edge as the pressure of cutting may change the shape of the log a little. Lay 'cookies' on the tray approximately 4cm apart and bake for approximately 12-15minutes. Remove from oven and allow to cool.

As the cookies are cooling melt chocolate and extract in a bowl over hot water until thin. Drizzle or spoon chocolate ntop of cooled cookies or alternative dip cookies halfway into chocolate and allow to dry on cooling rack.

Will keep in an airtight container for approximately 5days. 

Enjoy with a coffee, cup of tea or just munch throughout the day as my man has been doing!