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Gingerbread CookiesGF/DF
Ingredients:
1 cup GarFava flour2 cups Potato starch
2 cups Rice flour
1/2 cup Millet flour
3 cups Brown rice flour
2 Tbsp Xanthan gum
3 Tbsp Baking powder
1/2 cup Potato flour
2 Tbsp Ground ginger
1 Tbsp Ground allspice
1 Tbsp Ground cinnamon
1 1/2 tsp ground cloves
1 cup powdered sugar
3 cups Sugar
2 cups shortening
4 Lg Eggs
1/3 cup Molasses
3 cups Brown rice flour
2 Tbsp Xanthan gum
3 Tbsp Baking powder
1/2 cup Potato flour
2 Tbsp Ground ginger
1 Tbsp Ground allspice
1 Tbsp Ground cinnamon
1 1/2 tsp ground cloves
1 cup powdered sugar
3 cups Sugar
2 cups shortening
4 Lg Eggs
1/3 cup Molasses
1/3 cup Honey
1 Tbsp salt
5) Place shaped dough on foil covered cookie sheet, or insulated pan. If you roll your cookies to 1/4″ thickness and bake on insulated pans as suggested, baking time is 19 minutes. If your cookies are thinner, and/or you’re using thinner pans, bake time will be shorter. When done, the corners of your cookies will just start to brown, and the middles will no longer feel spongy. Also, you can bake for 16-17 minutes to produce a softer, chewier cookie (this is not recommended for gingerbread houses, though).
1 Tbsp salt
Directions:
Preheat oven to 350 degrees F.
1) In a large bowl, with a whisk, mix together the flours, starch, xanthan gum, baking powder, and spices until well-combined. Set aside.
2) In another large bowl, cream together the powdered sugar ,sugar, shortening, eggs, molasses, honey and salt.
3) To the sugar mixture, add flour mixture, about 2 cups at a time, stirring with a wooden spoon. Once the flour mixture is mostly incorporated, knead the dough in the bowl, slowly punching the dough down in the middle and folding the sides of the dough into the middle. Add all the flour mixture until you have a stiff dough. If the dough is too dry, add a Tbsp of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist.
4) Working with about 1/4 of the dough at a time, roll the dough 1/4″ thick. Use 1/4″ round dowels as a guide for uniform thickness.Use cookie cutter or follow pattern for house.
1) In a large bowl, with a whisk, mix together the flours, starch, xanthan gum, baking powder, and spices until well-combined. Set aside.
2) In another large bowl, cream together the powdered sugar ,sugar, shortening, eggs, molasses, honey and salt.
3) To the sugar mixture, add flour mixture, about 2 cups at a time, stirring with a wooden spoon. Once the flour mixture is mostly incorporated, knead the dough in the bowl, slowly punching the dough down in the middle and folding the sides of the dough into the middle. Add all the flour mixture until you have a stiff dough. If the dough is too dry, add a Tbsp of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist.
4) Working with about 1/4 of the dough at a time, roll the dough 1/4″ thick. Use 1/4″ round dowels as a guide for uniform thickness.Use cookie cutter or follow pattern for house.
5) Place shaped dough on foil covered cookie sheet, or insulated pan. If you roll your cookies to 1/4″ thickness and bake on insulated pans as suggested, baking time is 19 minutes. If your cookies are thinner, and/or you’re using thinner pans, bake time will be shorter. When done, the corners of your cookies will just start to brown, and the middles will no longer feel spongy. Also, you can bake for 16-17 minutes to produce a softer, chewier cookie (this is not recommended for gingerbread houses, though).
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