Dec. 25th, 2012

sev: (Default)
pass 1 at a gluten-free, dairy-free shortbread style cookie. This one was a little dry, unbelievably flaky, not sweet enough. Trying again tomorrow with more brown sugar. (these may be perfect when iced. They are a very grown-up unsweet cookie as-is.)

Ingredients

1c white rice flour
1/2 c sweet/glutinous rice flour
2/3 c almond flour
1/4 c cornstarch
1/4 c potato starch
1 tsp salt
12 T stick-form butter substitute (I use Earth Balance buttery sticks)
2 T vegetable shortening
1/4 c brown sugar
1 egg
1 tsp vanilla extract


1. In bowl, mix white rice flour, sweet rice flour, almond flour, cornstarch, potato starch, and salt.
2. In bowl of stand mixer fitted with paddle attachment, combine butter sub, shortening, and sugar for thirty seconds. Add beaten egg & vanilla, beat for thirty seconds more.
3. Shut off mixer. Add dry ingredients. Turn on mixer until dough holds together, which should be quickly.
4. Gather together dough, wrap in plastic wrap, chill 4hrs.
5. Preheat oven to 300°F. Line baking sheet with parchment paper.
6. Take about one T dough, form into ball. Squish with bottom of glass, to a thickness of ~1/4". Put on baking sheet. Repeat until all dough is used.
7. Bake about 30 min.

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