These are really pretty cookies. As I’m really suffering with my wheat allergy these days we’re doing a lot more gluten free bakes. If you roll these thin, then they are crispy, if you go for a thicker cookie then they are lovely but a bit more crumbly. We go thick; but that’s greed.
Using Icing Sugar instead of granular sugar gives a slightly different texture which goes really well with the Rose Water. If you don’t like floral, then omit the Rose and just increase the Vanilla by ½ tsp. You could do these with Wheat Flour – just omit the Xantham Gum and reduce the flour to 2.5 cups.
Free From: Gluten, Eggs, Dairy, Soya
Preheat oven to 190ºC, 375ºF
Grease a baking sheet so you’re ready to go
1 cup Dairy Free Margarine – I use Flora Dairy Free
1 ½ cups Icing Sugar – sifted
1 tsp Organ Egg Replacer plus 1 tbsp water – whisked together
1 tsp Vanilla
2 tsp Rose Water
1 tsp Baking Soda
1 tsp Cream of Tartar
2 ¾ cups Gluten Free Flour – I used Doves Farm
1 tsp Xanthan Gum
Pinch of salt
Mix of gel food dyes – I used pink and purple in differing strengths to get different hews of colour.
Sift the icing sugar and cream together (mix until light and fluffly looking) with the margarine, vanilla, Rose water and egg replacer.
Mix in the flour, Xanthan Gum, baking soda, cream of tartar and salt and combine into a soft dough.
Roll into a ball, cover with cling film and chill for 2 hours.
Now choose your colours. Divide the dough up into four. I chose pink and purple. About ¼ tsp of gel dye to get pale colours, and about ¾ tsp to get dark colours.
Mix the food dyes in, you’ll have to use your hands to knead the dough. Leave streaks to make it interesting.
Then take ‘bits’ of dough from each colour type and kneed them together briefly. You are not combining into one brown mess. You are mixing them briefly to get a marble effect with the dough.
Roll out either thin, or thick and cut into desired shapes – I used an egg shaped cutter for these. For the twists I rolled the dough into snakes with my hands and twisted two strands together and then cut into the desired length and pinch the ends.
Bake for 6-8 minutes depending on thickness.
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