Ever try your hand at gluten free cookies to only end up with a big ball of doughy mess?
After my then-7-year-old suggested perhaps the problem was my wooden countertops and maybe we should try rolling out the dough on our cool, slick marble bar, we went on to bake up a sugar cookie storm for about a week thereafter. Thanks, Romeo.
So now to focus on the important stuff, like what's your favourite shape cutout to use?
xoxo,
ingredients
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1 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
2 1/2 tsp xanthan gum
1 tsp salt
1 cup sugar
1 cup shortening
1 egg or 1/4 liquid egg
2 tsp vanilla/almond flavour
1/4 cup potatch starch for kneading coloured sugars,
sprinkles or frosting for decoration
method
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1. Preheat Oven to 350
2. In small bowl, whisk the flours, xanthan and salt, set aside.
3. In mixing bowl, cream sugar and shortening. Beat in egg and flavouring. Add dry ingredients, mixing enough to combine. Dough forms a soft ball. knead with hands in enough of the potato starch to make the dough easy to handle and roll out.
4. Working with half at a time, place plastic wrap over the dough and roll out to 1/8 inch thick. Cut into desired shapes and place on ungreased cookie sheet. Decorate with colour sugars before backing or frosting after.
5. Bake for 13 minutes. Cool slightly before removing from cookie sheet.
Adapted from Bette Hagman's The Gluten Free Gourmet, revised edition.
