Recipe

 390 grams of food (3 cups) All-purpose gluten-free flour is a great option for baking (a mix of 196 grammes superfine brown rice flour, 97 grams superfine white rice flour, and 97 grams tapioca starch)

baking powder 2 tablespoons

The equivalent of a half teaspoon of fine kosher salt

There are around 12 tablespoons or 34 cup of shortening in this recipe.

Granulated sugar: 200 grammes (1 cup)

The weight of three extra-large eggs is 180 grammes.

1 12 tsp of vanilla essence

1 tsp. of almond flavouring

Chocolate chunks or chips of 170 grammes (1 cup) of bittersweet

a cup of dried cherries, weighing 150 grammes

Preparation

Using parchment paper, cover a baking sheet.

2. In a medium-sized bowl, combine the flour, baking powder, and salt. 3. Stir in the milk. In a large bowl, combine the shortening and sugar using a wooden spoon or a sturdy silicone spatula. Incorporate the eggs, vanilla, and almond extract into the mixture and mix well. When the dough is thoroughly mixed, add the dry ingredients. Chocolate and cherries should be added at this point.

With damp hands, shape the dough into three 2.5 cm (1 inch) tall and 7.6 cm (3 inches) broad logs on the baking sheet. Refrigerate for two hours after lightly wrapping in plastic wrap..

The oven should be preheated to 177°C (350°F). Bake for around 35 to 40 minutes at 350 degrees Fahrenheit. There will be no brown logs. Let it sit on the pan for a few minutes before serving. Slice into 1-inch-wide pieces using a serrated knife. Slices should be placed. On a baking sheet that is 6 cm (1/4 inch) apart.

Bake for 25 minutes at 150° C (300° F) after removing the pan from the oven. Oven is now off. Continue browning the cookies for another 20 to 30 minutes in the oven. Make sure they're toasty golden before removing them from the pan. Let the cookies cool fully on a cooling rack before serving.