Monday, 4 July 2011

Gluten Free Melt in Moment Butter Cookies

I made these cookies with 350g gluten free butter cake mix. I am very happy with the result!

1. Make very cold iced water in a small bowl.
2. Rub in 75g of unsalted butter chilled finely cubed to the 350g of gluten free butter cake mix until it becomes like crumbs.
3. Mix through up to 3 table spoons of iced water(colder the water, lighter the texture of the cookies will be) 1 table spoon at a time until the crumb becomes smooth play-dough like consistency.(you can add essence you prefer, just minus the iced water of the quantity)
4. Make a ball of dough, lightly knead a few times, make the dough into a sausage shape.
5. Wrap around the sausage shaped dough with a large baking paper, make the sausage thinner as you tighten the paper around the sausage shaped dough, twist both ends of the wrapping paper tight when the sausage is about 5cm (2 inches) in the diameter.
6. Chill the dough stick in the fridge of freezer until very firm.
7. Preheat your oven to lower medium hot(about 120 degree C).
8. Slice the firm dough stick into 5mm thick slices, place them on to your baking tray lined with baking paper at least 1 inch apart. Bake them for about 20 minutes or until slightly browned.
9. I loved the cookie with Earl Grey Tea. Enjoy!

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