19 February, 2018
Glutenfree Linzer cookies for team Canada
I just adore people that can skate. How can one balance oneself on those blades let alone swirl, jump and chase the puck is something I haven’t quite wrapped my head around yet.
Honestly though isn’t it beautiful? I am spending all the available hours in front of the big screen. With team Canada doing extremely well in the Winter Olympics, I decided that this is an excuse to bake some cookies. While taking stock of my cookie cutters, the numbers of which are multiplying pretty rapidly, may I add, I found these skate motif cutter.
I knew I had to put them to good use. Since I already have a recipe for Linzer cookies using whole wheat flour, I switched to a gluten free flour blend. The xanthum gum was already premixed which was a bonus.
It is a pretty straightforward recipe.
This is for team Canada. You guys are the best.
Recipe: Adapted from “the Barefoot Contessa’s.”
Gluten free flour blend 21/3 cup
Granulated sugar 2/3 cup
Unsalted butter 1/2 lbs.
Vanilla essence 1/2 tsp
Salt a pinch
Apricot jam/ preserve 1/2 cup
Icing sugar for dusting
Preheat the oven to 280 degrees F.
In a bowl mix the sifted flour and salt. Set aside.
Take the butter in room temperature and the granulated sugar in a mixing bowl. With an electric beater in medium speed, beat them till mixed well, add the vanilla extract.
Add the flour mix in increments to the sugar butter mixture, until just coming together. Transfer this to a flour dusted surface, shape it into a disc, cover with cling film. Chill in the refrigerator for half an hour.
Roll this into 1/4 th inches thickness. Use a fluted cookie cutter to cut them all out. On half of these use the skate motif cutter in the centre.
Place all of them on a Silpat lined baking sheet and chill for 15 minutes.
Bake the cookies for 20-25 minutes, till the edges turn light brown.
Take the baking sheets out of the oven, let sit for about 5 minutes. Transfer to a wire rack to cool them . completely.
Dust the icing sugar on the ones that has the cut out on them. Place half a spoon apricot jam/preserve on the rest of the cookies. Seat the cut out ones on the jam/preserve topped ones.
You are done.
Note to self…..
Dip the cookie cutter in flour every time.
Chilling the dough is super important.
Use a flour dipped flat spatula to lift the cookies to put them on the baking sheet.
Either jam or preserve can be used, advantages with preserve is being thicker it stays well in the place where applied.