76g/3oz/6 tablespoons soft margarine
50g/2oz/one quarter cup light soft brown sugar
50g/2oz/one wuarter cup caster sugar
1 egg, beaten
few drops vanilla essence
75g/3oz/three quarters cup rice flour
75g/3oz/three wuarters cup gluten-free cornemal (polenta, Ann says instant polenta is fine)
5ml/1 tsp gluten-free baking powder
pinch of salt
115g/4oz/two thirds cup plain chocolate chips, or mixture milk and white choc chips.
Preheat oven to 190 deg C/375 deg F. Lightly grease two baking sheets.
Place margarine and sugars in a bowl and cream until light and fluffy.
Beat in the egg and vanilla essence.
Fold in the rice flour, cornmeal, baking powder and salt, then fold in the chocolate chips.
Place spoonfuls of the mixture on the prepared baking sheets, leaving space to spread.
Bake 10-15 mins until the cookies are lightly browned
(Ann comments that when she left them for 15 minutes, the bottoms burned).