![]() ![]() Trim the dough to make clean edges, and slice it into rectangles about 2-inches x 3-inches. Add some more water and knead it into the dough. If the dough appears to crack during rolling, it is too dry. Roll out the dough into a rectangle about 1/8-inch thick. Cover one piece in plastic wrap and place the other on a flat surface between two sheets of unbleached parchment paper. Divide the cookie dough into two roughly equal parts. If you omit the corn syrup, you will almost certainly need to add the additional water. If it seems stiff or hard, add more water by the half-teaspoonful and mix to combine until the dough reaches the desired consistency. The dough should be thick but not at all stiff or hard. Create a well in the center of the dry ingredients and add the butter, egg white, vanilla, optional corn syrup and 1 tablespoon lukewarm water, mixing to combine after each addition. In a large bowl, place the flour, xanthan gum, salt and confectioners’ sugar, and whisk to combine. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. Cover the bowl and place the filling in the refrigerator to chill while you make the cookie dough. The corn syrup is optional, but it helps keep the filling from spreading in the cookies during baking. ![]() ![]() In a medium-size bowl, place all of the filling ingredients and mix to combine. If your peanut butter is particularly thick, you may want to heat it briefly either in a small bowl in the microwave or in a small saucepan over low heat to loosen it. Line a small rimmed baking sheet with unbleached parchment paper and set it aside.įirst, make and chill the peanut butter filling. I've made this promise before and I'll make it again and again (and again): If they can make it with gluten, we can make it without. Count on it!ġ/2 cup (128 g) smooth creamy peanut butter (I used Skippy Natural peanut butter)ġ tablespoon (14 g) unsalted butter, at room temperatureġ egg white (about 20 g), at room temperatureġ tablespoon (21 g) light corn syrup (optional)Ģ cups (280 g) all purpose gluten free flour (I used Better Batter)ġ teaspoon xanthan gum (omit if your blend already contains it)Ĩ tablespoons (112 g) unsalted butter, at room temperatureġ tablespoon lukewarm water, plus more by the half-teaspoonful as necessaryģ tablespoons (42 g) virgin coconut oil Instructions Really, if I had to sum up Classic Snacks in a sentence, that would be it! It's amazing what you can do with some basic gluten free pantry ingredients in the proper amounts, with the right method. The cookies stay crispy, and the filling stays put during baking. Bake the cookies, let them cool, and coat in chocolate. All it takes is mixing up a quick and easy peanut butter filling and letting that chill, then making a modified shortbread cookie dough, rolling it out and slicing it into rectangles, then rolling up the filling in the dough. Well I'm happy to report that, not only are these crispy shortbread cookies filled with peanut butter and coated in chocolate authentic as could be, but they're actually really quite easy to make. I just didn't think of it until the book had already gone to print! Didn't even occur to me until I was rolling by the snack aisle in the grocery store the other day and saw them just sitting there on the shelf. But to be completely and totally honest, deadlines didn't get in the way with this one. They're the right kind of recipe (packaged snacks! cookies!), and the recipe is spot on (tastes just like the original!). It's really because of deadlines (the photo shoot is coming and the recipe isn't done! the manuscript is due and the recipe isn't perfect yet!), and maybe just maybe a wee bit of a lack of imagination on my part.įrom time to time, I will be posting recipes that would have belonged in Classic Snacks. Well it's definitely not because it can't be done. Classic Snacks does not have a recipe for Gluten Free Little Debbie Style Peanut Butter Crunch Bars. It's SO GORGEOUS! Filled with simply beautiful full color photos of every packaged cookie, snack cake, cracker, breakfast treat and candy we've been missing. (I believe that Barnes & Noblehas actually beaten amazon this time!) You know that feeling when you have the perfect gift for someone you love and you just-can't-wait, not one-more-minute to give it them? Yeah, that's what this book is like for me. Sure, I have my early copies of the book (some of which I just sent out yesterday to giveaway winners!), but I always preorder my cookbooks through amazon so I can track progress. Raise your hand if you've already received your preordered copy of Gluten Free Classic Snacks! My hand, sadly, is not raised. ![]()
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