These crunchy tasty gluten-free cookies hold their shape well when baked and look fun once decorated.
Courtesy of Great Gluten-Free Baking, published by Hearst Books/Sterling Publishing 2007.
Makes 20 cookies
1 1/4 cups brown rice flour
1/2 teaspoon xanthan gum
1 teaspoon gluten-free baking powder
1/4 cup packed light brown sugar
grated rind 1 orange
4 tablespoons butter
2 tablespoons light corn syrup
For the decoration:
1 1/3 cups confectioners' sugar
1 tablespoon boiling water
food coloring (optional)
gluten-free candy decorations (optional)
1. Preheat the oven to 325 degrees F. Place all the dry ingredients in a food processor, turn the motor on, then feed the remaining ingredients down the tube, adding a little extra flour if the mixture becomes too wet or adding a little milk if the mix is too dry.
2. Scrape the dough out of the bowl onto a surface dusted lightly with rice flour. Roll out the dough to a thickness of 1/4 inch and use animal cutters of your choice to cut out 20 cookies, rolling up any excess dough and rerolling and cutting again.
3. Place the cookies on baking sheets and place in the preheated oven for about 10 minutes, until golden. Remove from the oven and transfer to a wire rack to cool.
4. Mix the confectioners' sugar with the water and add coloring if you want. Smooth over the cookies, or just use some to pipe on details, decorate with candy decorations, if using, then let set.
(based on individual servings)
Total Fat: 2 g
Carbohydrates: 22 g
Fiber: 0 g
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