These are really pretty Gluten Free and Vegan Rose Petal 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 Xanthan Gum and reduce the flour to 2.5 cups.
Free From: Gluten, Eggs, Dairy and Soya
Rose Pebble Cookies - Gluten Free and Vegan
- March 4, 2019
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Ingredients
- 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
Directions
- Step 1
- Sift the icing sugar and cream together (mix until light and fluffy looking) with the margarine, vanilla, Rose water and egg replacer
- Step 2
- Mix in the flour, Xanthan Gum, baking soda, cream of tartar and salt and combine into a soft dough
- Step 3
- Roll into a ball, cover with cling film and chill for 2 hours
- Step 4
- 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
- Step 5
- 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
- Step 6
- Bake for 6-8 minutes depending on thickness and cool on a wire rack.
Fancy a gluten free cupcake instead? Fancy our Vegan, Gluten Free Banana Chocolate Cupcakes.
