Have you ever wondered if you could make a sugar cookie to be a shortbread cross breed? Well here you have it. So maybe I should call it my Sugarbread Cookies?
1/2 cup of softened unsalted butter
1 cup of brown sugar
1 cup of soy, almond or reg milk
1 tsp sea salt
1 egg
2 tbsp of vanilla extract
4 cups finely milled corn flour
Cream the butter and sugar. Add egg, milk and vanilla. Whisk into a thick batter inconsistency.
Sift flour and mix with salt. If you like a sweet and savoury flavour. Use coarse sea salt without grinding it up. But if you like a refined sweet buttery taste then you should use finely ground sea salt. Add wet mixture with flour mixture. You should end up with a yellow crumbly dough.
On a clean kitchen counter line an area with saran wrap. Dust with brown sugar. Roll dough out to 1/4" thickness. Use cookie cutters to cut out shapes.
Line a cookie sheet with parchment. Place cookies 1/4" apart from one another. Bake at 350F for 10 minutes. Cool on wire rack for 5 minutes and decorate with icing and sprinkles.
Makes 3 dozen. After cooling you could also dip them in chocolate or drizzle with chocolate.
These cookies have been given thumbs up by co-workers and friends. And no one knew they were gluten free at first bite. :)
No comments:
Post a Comment