Gluten-Free Gingersnaps and Star Cookies Recipe
The dough for these gluten-free gingersnaps lends itself beautifully to rolling out and cutting into shapes.
Preheat the oven to 350 degrees F.
INGREDIENTS
To make the dough:
1 cup sorghum flour (also called jowar flour)
1 cup tapioca flour
1/2 cup Hazelnut flour or Almond flour
1 cup light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nuteg
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
1 1/4 teaspoons xantham gum
1 teaspoon baking soda
Whisk together the dry ingredients in a large mixing bowl.
Add in:
1/2 cup Organic Vegan Shortening
1/4 cup molasses
Use a whisk attachment or pastry cutter to cut in the shortening and molasses. The mixture will be sandy and crumbly.
Add in one tablespoon at a time:
4 tablespoons coconut milk
Mix after each spoonful to keep a close eye on the consistency. You don't want the dough too sticky. It should still appear somewhat crumbly- but- when you pinch the dough it should stick together and feel like cookie dough. I used four tablespoons of So Delicious coconut milk to get to this consistency.
Divide the dough in half. Wrap one half in plastic wrap and pop it in the fridge to chill while you work with the other half.
Note: If the dough seems too soft and warm- chill all of it for an hour to improve the rolling out process.
Split the half dough ball in two.
Place the Exopat liner on the counter. Put the dough in the center, and using your palms, lightly press the dough into a flattish round shape.
How does the dough feel? If it's warm or very soft you may need to chill it before working with it. If it feels sturdy and pliable, proceed.
Cut a swath of plastic wrap the size of the Exopat and lay it on top of the dough. Use a rolling pin to roll out the cookie dough evenly. The plastic wrap makes this super easy. When the dough is evenly 1/4 inch thick, pull off the plastic and save it for the next batch.
Use cookie cutters or juice glasses to cut shapes into the dough- not too close together. Do not move the shapes you cut. You are just cutting the dough.
Carefully pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shape itself on the Exopat (I used a butter knife to help me do this).
When you're done you'll have a sheet of shapes ready to bake!
Roll up the excess dough to reuse.
Place the baking sheet next to the Exopat liner and gently move the liner with cookies onto the baking sheet.
Bake in the center of a preheated oven for 8 to 10 minutes.