OK, so it has been quite a while…been going through some big life changes, including a move, which left me with little time to be in the kitchen, at least for fun anyway.
But I’m settling into my new apartment and tiny kitchen – treating that as an adventure for the year to come! The first lesson came in discovering that my oven is 50 degrees off! Anyone who does any baking must have an oven thermometer – it is a very inexpensive and worthwhile investment!
I noticed when roasting some veggies the other night they just weren’t caramelizing properly, and I left my thermometer in the oven at my old place, but I knew I’d better get one before I started the cookie-baking extravaganza!
Sure enough it is way off…it sort of catches up after about an hour of continuous use, but only by 30-ish degrees and baking is best not done by “ishes”! The other down side is there is no window on this oven so I keep having to open the oven door to check on things, thus lowering the oven temp again. But I still ended up with three batches of awesome cookies and a very hot apartment by the end of the day! Temps in the high 70s outside are not the best days to have the oven going all day!
Headed to Mom’s for the week with loads of gluten free cookies including homemade “Oreos” with mint cream…
The cookies are a gluten free version of the chocolate wafers in Alice Medrich’s Chewy Gooey Crispy Crunchy cookie cookbook. I bought this book as soon as it came out in 2010 and have used it many, many times over. I highly recommend it!
GF Chocolate Wafers
1 1/2 cups GF flour – King Arthur or C4C
3/4 cup unsweetened cocoa powder
1 cup plus 2TB of sugar
1/4 teas salt
1/4 teas baking soda
14 TB unsalted butter – room temperature
3 TB half and half – or whole milk
1 heaping teas vanilla
Combine flour, cocoa powder, sugar, salt and baking soda in food processor. Pulse several times.
Cut the butter into chunks and add to the bowl. Pulse several times.
In a measuring cup mix half and half and vanilla. With the processor running, add milk mixture and run until the dough clumps into large ball.
Remove and form into a log 1 1/2 to 1 3/4 inches in diameter. (NOTE: I cut the log in half and put one half in the freezer for later)
Chill dough for at least 1 hour or overnight.
Preheat oven to 350.
Slice dough into very thin – 1/4-inch max – rounds. Place on parchment-lined baking sheets and bake for 12-15 minutes.
It is important that they bake completely so they crisp up when cooled.
Cool completely, then spread with vanilla mint cream.
Vanilla Mint Cream
1 stick unsalted butter – room temp
1/3 cup vegan shortening
2-3 cups powdered sugar
1/2 teas peppermint extract
1 TB vanilla
Cream butter and shortening until very smooth. Add powdered sugar, first 1 cup, then 1/2 cup at a time until you reach a thick, but spreadable consistency. Add extracts.
Spread on cooled cookie with cream, then top with another cookie, and try to save some for Santa!