I have been baking up a storm around here lately! Not just for Thanksgiving, but it seems that almost every day I seem to be baking something new... I think Mark is enjoying it (though he's not a big sweets or baked goods type of guy). I'm glad that I haven't gained about 10 lbs after eating the majority of my chocolate macaroons, zuchinni muffins, pumpkin bars and the latest, Chai Molasses Cookies! Let me tell you, you NEED to try these!!!! The good news for all of you, is that this is a regular, all-purpose flour recipe that I modified to make it gluten-free. That's right! I'm finally learning enough to venture out and make a regular recipe, gluten-free, all on my own! I'm pretty proud, I have to admit ;)
I got this recipe from a friends' facebook. Mark has been friends with this family (the Gallagher's) for years before we even met! The mom has Celiac also, so she's loaned me books and gone to a Gluten-Free Friends meeting with me... hopefully, we'll go to more together.
Let me tell you, if you intend on baking cookies, using cookie cutters and icing, you should SERIOUSLY try this recipe!! It's almost gingerbread tasting. The bold print is the original recipe (sorry, I have no idea who the copyright belongs to) and I have notes afterwards about what snafoos I ran into :) Seriously, go and bake these soon! You won't regret it!
Chai Molasses Cutout Cookies
2 or 3 chai tea bags
3 cups flour - 2.5 cups Bob's Red Mill G-free all-purpose flour, 1/2 cup almond meal, 1/4 sorghum flour, 1/4 tapioca starch
1 tsp xantham gum - only for g-free people!! Makes the dough stick together better.
2 tsp pumpkin pie spice - 1/4 tsp each: allspice, cinnamon, nutmeg, ginger
1.5 cups butter (3 sticks), softened
1 cup sugar
2 egg yolks
2 Tbsp molasses
1. Empty 3 tea bags and measure out 3 tsp. of spices. In a medium bowl combine tea, flour and pumpkin pie spice. Set aside.
2. In a large mixing bowl beat butter on high for 30 seconds. Add sugar and beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much flour as you can, stir in the rest. Divide dough in half and refrigerate for 2 or 3 hours, or until easy to handle.
3. Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time to 1/4 inch thickness. Cutout with cookie cutters.
4. Bake for 11 or 12 minutes, or until edges brown slightly. Cool on cookie sheets for a couple of minutes and then move to rack to cool completely.
*to store- layer cookies between waxed paper in airtight container, 3 days at room temp or 3 months in freezer.
I ended up using almost 4 tea bags - 2 decaf, vanilla chai by Stash Teas and 2 vanilla chai teas by The Good Earth.
I started with only 3 cups total flour, but I ended up needing to add a bunch more to make the dough remotely dry enough to handle.
I ended up just rolling balls of dough, pressing them between my palms and setting them on wax paper... maybe it's the g-free-ness of my version that makes it tough to get good consistency to roll it out without overdrying.
I baked my cookies in the over closer to 15-18 minutes each time.
Made between 3-4 dozen cookies.
Did I mention that they were delicious??
I got this recipe from a friends' facebook. Mark has been friends with this family (the Gallagher's) for years before we even met! The mom has Celiac also, so she's loaned me books and gone to a Gluten-Free Friends meeting with me... hopefully, we'll go to more together.
Let me tell you, if you intend on baking cookies, using cookie cutters and icing, you should SERIOUSLY try this recipe!! It's almost gingerbread tasting. The bold print is the original recipe (sorry, I have no idea who the copyright belongs to) and I have notes afterwards about what snafoos I ran into :) Seriously, go and bake these soon! You won't regret it!
Chai Molasses Cutout Cookies
2 or 3 chai tea bags
3 cups flour - 2.5 cups Bob's Red Mill G-free all-purpose flour, 1/2 cup almond meal, 1/4 sorghum flour, 1/4 tapioca starch
1 tsp xantham gum - only for g-free people!! Makes the dough stick together better.
2 tsp pumpkin pie spice - 1/4 tsp each: allspice, cinnamon, nutmeg, ginger
1.5 cups butter (3 sticks), softened
1 cup sugar
2 egg yolks
2 Tbsp molasses
1. Empty 3 tea bags and measure out 3 tsp. of spices. In a medium bowl combine tea, flour and pumpkin pie spice. Set aside.
2. In a large mixing bowl beat butter on high for 30 seconds. Add sugar and beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much flour as you can, stir in the rest. Divide dough in half and refrigerate for 2 or 3 hours, or until easy to handle.
3. Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time to 1/4 inch thickness. Cutout with cookie cutters.
4. Bake for 11 or 12 minutes, or until edges brown slightly. Cool on cookie sheets for a couple of minutes and then move to rack to cool completely.
*to store- layer cookies between waxed paper in airtight container, 3 days at room temp or 3 months in freezer.
I ended up using almost 4 tea bags - 2 decaf, vanilla chai by Stash Teas and 2 vanilla chai teas by The Good Earth.
I started with only 3 cups total flour, but I ended up needing to add a bunch more to make the dough remotely dry enough to handle.
I ended up just rolling balls of dough, pressing them between my palms and setting them on wax paper... maybe it's the g-free-ness of my version that makes it tough to get good consistency to roll it out without overdrying.
I baked my cookies in the over closer to 15-18 minutes each time.
Made between 3-4 dozen cookies.
Did I mention that they were delicious??
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