Thursday, September 13, 2012

It's Celiac Awareness Day! Plus a BOGO Cookbook Sale!

In honor of all of my followers who are:  Gluten Intolerant, Gluten Sensitive, Wheat-Free, or you may simply have decided that the evidence against gluten is a bit compelling so you're cutting back on it a bit - I'm sharing one of my very favorite celebration recipes . . .

GF Double Chocolate Shortbread
If you’ve been missing a crisp little chocolate cookie, this recipe is for you!  This versatile recipe can be used to create a crisp treat, sandwich cookies and even a shortbread pie crust!

2 cups GF Mama’s Almond Flour Blend
1/2 teaspoon xanthan or guar gum
1/3 cup Tropical Source chocolate chips
Pinch Celtic sea salt
1 cup softened butter or coconut oil
1 cup Superfine Vanilla Sugar  OR  2/3 cup + ¼ tsp powdered stevia
3/4 cup unsweetened cocoa powder or raw cacao powder

In a bowl, sift or whisk together the flour, xanthan gum and salt (if using coconut oil increase salt to ½ teaspoon).  This is especially important in GF baking to be certain that the Xanthan gum is equally distributed throughout the dough or batter.
In a food processor chop the chocolate chips into pieces approximately equal to 1/4 their original size.

In the bowl of your electric mixer beat the butter and sugar until light and fluffy,  2 - 3 minutes.   Add the cocoa powder and beat until fully incorporated. Add the dry flour mixture and chocolate chips to the butter, sugar and cacao mixture and beat just until the dough becomes cohesive.
Divide the dough in half. Place each half of dough on a 14 inch length of parchment or wax paper.  Shape the dough into a smooth log about 1-2 inches in diameter, depending on the size of cookies you prefer.   Be sure the dough has no air pockets.  Thoroughly wrap the shaped logs in the parchment or wax paper, twist the ends of the paper to seal, and refrigerate to chill for at least two hours, or freeze up to 3 months. (If cookie dough is frozen defrost in the refrigerator overnight before continuing.)

Position the oven rack in the center of the oven and preheat to 325 degrees. Line baking sheets with parchment paper.  Using a sharp but thin knife, slice the logs into ¼ to 1/2 inch thick rounds.  1/4 inch rounds will produce a crisp cookie and ½ inch will produce a slightly softer cookie.  I prefer the thinner cookies when dipping in chocolate and the softer version for making sandwich cookies.

Place the cookies directly on the parchment lined baking sheets, spacing about 2 inches apart to allow for expansion. Bake approximately 10-15 minutes, or until the cookies are beginning to dry and are firm to the touch. Remove from oven, slide parchment paper directly on to a cooling rack and cool completely before handling.

To make little sandwich cookies like these, simple spread a little chocolate ganache on the bottom of half of the cookies and top with another cookie.  You can experiment with your "sandwich fillings" by adding a few drops of peppermint oil, hazelnut extract or coconut cream to your ganache.

To find this recipe and more than 200 additional delicious, allergy free recipes click here to purchase your own copy of OMG! That's Allergy Free?

Happy Celebration!

Dr. P

P.S. - Everyone who purchases a copy today through Sept 15th will receive a FREE 2nd cookbook! 

Just checking to see who reads my posts all the way to the end!  :)

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