The best wheat-free cookies you will ever have:

EASY CHOCOLATE COOKIES

4 oz butter or margarine*, softened
4 oz caster sugar
4 oz rice flour**
2 oz gluten-free bread flour*
a bit of milk
about 2 to 3 dessert spoons cocoa powder
chocolate chips (optional)

TO MAKE THE COOKIES:
Cream the butter and sugar together. Add in the flours and the cocoa powder and put in just enough milk to keep it together in a sticky sort of way. Try and get it into some sort of a together shape (it is usually too sticky to form a ball and will be all over your hands). Place in a sandwhich bag and then into the freezer for 30-40 minutes.

TO SHAPE AND BAKE THE COOKIES:
Preheat oven to 350 degrees F (180 degrees C).

Put some extra flour (doesn't matter which one) into a bowl; set aside.

Take out dough, which should be alot firmer and not get all over your hands anymore. Roll in the chocolate chips if you are using them. Break off small chunks of dough, gently pat and press each into a nice cookie shape, then drop into the flour in the bowl. Cover lightly with flour but do not press the cookie out of shape, dust off excess flour. Put onto a greased baking sheet and repeat until all the mixture is in floured cookie shapes.

Bake about 15 minutes, depending on how your oven is (mine is very hot and tempermental, and the door does not shut right so you may need to figure out your own timing).

Eat as many as possible while hot, but they are absolutely lovely cold as well.

**I like to use the blue Pure dairyfree margarine - I think it is the olive-oil one.
*Doves Farm brand is good for both types of flours.