Allergy Mums / Support for families with allergies

publication date: Feb 13, 2014

Gluten Free, Vegan Vanilla Cookies

gluten free, vegan vanilla cookies

These are a nice ‘everyday’ sort of cookie that you can cut into whatever shape you want to suit the occasion. Depending on how thick you roll the dough they will be crisp, or a bit more cake like if you roll the dough out a bit thicker than 5mm.  It’s a quick recipe to make, and pretty simple but you do need to chill the dough for about 30 minutes.

Ingredients

275g Dove’s Farm Self Raising Gluten Free Flour

5ml gluten free baking powder

1ml baking soda

100g caster sugar

75g Pure Sunflower Margarine

1tsp Organ Egg Replacer plus 1 tbs water

3 tbs golden syrup

1-2 tbs Rice Dream

2.5 ml vanilla extract

Preheat the oven to 160 C, or 325F. Lightly grease a baking sheet.

Method

Sift the dry ingredients together in a large bowl

Add the Pure Margarine and rub together with your fingers until you get a mixture that looks like breadcrumbs in texture.

Add the water for the egg replacer, the golden syrup and vanilla

Mix together to form a ball of dough. I find that with gluten free flour I need to add a bit of liquid to get things to stick together. Add one tablespoon of Rice Dream and decide if you need another.

Chill for 30 minutes.

Roll out to about 5mm thick and cut into desired shapes.

Bake for between 10-12 minutes depending on how hot your oven is. They should be light brown so do check at about the 8 minute mark.

I made a simple icing of icing sugar, 1 tsp of vanilla and about ¼ cup hot water (the water need to be hot or the icing won’t shine). Sift the icing sugar into a bowl and add the water bit by bit, stiring all the time, until you get a good spreading constancy. Add in the vanilla. Either dip the cookies into the icing, or spread onto the cookies with a small knife. I then added red food dye and piped swirls using a small nozzle and piping bag.


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