I used a homemade gluten free recipe instead of a prepared store box gluten free mixture. To be honest I have never tried the pre made gluten free products and did not want to begin with holiday cookies
You will find the gluten free recipe below along with a video tutorial showing my gumpaste bow method and the shell border.
Gluten Free Sugar Cookies:
Prepare your mise en place, sift together sweet brown rice flour, white rice flour, oat flour, tapioca starch, pantheon gum, baking powder, and cake enhancer, salt, and set aside. Line four baking sheets with either a silpat or parchment paper.
Cream together the butter, sugar, and seeds from the vanilla bean with a standing mixer with the paddle attachment. Beat until just becoming creamy in texture. Whisk the egg and extract together, and add to butter mixture.
(Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.) Scrape down the sides of the bowl and paddle attachment. Sift the GF flour,again, into the bowl of the standing mixer and mix on low until dough just begins to form.
Knead on a cool GF floured workspace, such as a marble board or counter top, bring the dough together, form a well in the center, and add the milk. Knead to amalgamate.
Place the dough into a zip lock bag. Roll the dough into a disk, place in the refrigerator for 60 minutes.
Roll out the dough about 6.35 mm/ 1/4-inch thick, dip the cookie cutters in some reserved flour, and cut out the shapes.
Place on the prepared cookie sheets and refrigerate for 30 more minutes.
Preheat oven to 165 degrees C/ 325 degrees F, bake the cookies for about 7 to 9 minutes.The cookies should look light a golden in color.Cool on the baking sheet for 5 minutes and transfer to a cooling rack unitl completely cooled.
I found the cookies dough needs to rest longer about 20 to 35 minutes in the refrigerator.
Gumpaste/Fondant Bow:
You can find most of the supplieshere.
Playing in lightroom with black and white, I thought it might be fun to share the photograph. Below is sepia.
The cookie needs to be completely cooled prior to decorating. The bow and the boarder are the final steps to decoration and I generally wait several hours for the brush embroidery poinsettia.
For the Bow:
Knead your gumpaste and fondant together (50/50) place a little crisco on the palms of your hand and roll the 50/50 into a ball, turn the ball into a log. Next roll the 50/50 paste thin enough to place into a paste machine, and gradually roll the paste to a #4 (starting on a #1).
The bow needs to dry overnight and you can construct the bow prior to the cookies being baked. Once the bow has dried follow the instruction forairbrushing, and use gold edible color.
For the Boarder:
The boarder is piped with off-peak consistency, colored with 1/4 toothpick ivory food paste, and place in a paper cornet. Painted with old gold once dried completely. See the clock tutorial.
If you have any question please contact me or leave a message.
Hopefully now sugar cookies will be shared with gluten free diets with this recipe
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