|A holiday cookie for grown-ups. Ginger thins with lemon icing.|
Thin and Sweet Winter Treat
Indulge me a little, won't you? I promise it won't hurt a bit. This week I'm sharing a wonderful gluten-free wheat-free Christmas cookie recipe I created for Allergic Living magazine last year. A recipe too good not to post here on the blog and share online. Some of you Allergic Living readers may remember it. It is a lovely, crispy-chewy ginger cookie with lemon icing. There is a slight change in the recipe. I've switched out the brown rice flour for sorghum flour- a gluten-free wheat-free flour I much prefer.
We are still settling in to our Connecticut abode. Gearing up for our first winter in three years- since Northern New Mexico. Unpacking books. And art supplies. Installing a wall easel in the studio. Hanging a pine wreath. Watching for chickadees. Anticipating the coming Winter Solstice.
Moving into Winter- and the darkest weeks of the year- from sun abundant Los Angeles is both surreal and invigorating. Embracing change. Welcoming the new. Dreaming of what the New Year will bring us.
It's all good.
|Love a chewy crispy cookie? This holiday confection is for you.|
Karina's Wheat-Free Lemon Iced Ginger ThinsThese crispy on the outside chewy on the inside gluten-free ginger cookies are a delightfully spicy foil for the tart lemon icing. A perfect winter cookie I created last year for Allergic Living magazine.
1 cup sorghum flour
1 cup potato or tapioca starch
1 cup cane sugar
1/2 cup white rice flour
1/2 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
2 tsp ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup chilled coconut oil
1/4 cup honey, or organic agave
1 free-range organic egg, beaten
4 tablespoons non-dairy milk, as needed
For the Lemon Icing
2 cups powdered sugar
6 tablespoons fresh squeezed lemon juice
In a large mixing bowl, whisk together the sorghum flour, potato starch, sugar, white rice flour, light brown sugar, xanthan gum, baking soda, ginger, cinnamon and sea salt.
Add in the chilled coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.
Add in the honey, beaten egg, and 2 tablespoons non-dairy milk. Beat until a smooth dough begins to form. If the dough is dry or very stiff, add more non-dairy milk, a tablespoon at a time until a pliable dough forms.
Cover with plastic wrap and refrigerate the dough for one hour.
Preheat the oven to 350º F. Line a baking sheet with parchment paper.
Pinch off pieces of the dough and roll them into balls. Place the balls onto the lined baking sheet, at least two inches apart. Press down slightly, but do not flatten, as they will spread. Bake on the center rack for 12 to 15 minutes, until golden and firm. Slide the parchment paper onto a cooling rack and allow the cookies to cool for an hour.
Make the icing in a medium bowl by combining the powdered sugar and lemon juice, adding the lemon juice a little at a time until the icing is a soft, smooth consistency. Use a pastry bag (or make your own by cutting a tiny hole in the bottom corner of a clean plastic sandwich bag) to squiggle icing on the cooled cookies. Allow the icing to set for an hour before storing the cookies.
Makes 24 to 30 cookies.
- Ener-G Egg Replacer will work in place of the egg.
- In place of coconut oil, organic dairy-free palm shortening will work.
Recipe Source: glutenfreegoddess.blogspot.com Karina's original iced cookie recipe and photos appeared in the 2011 winter issue of Allergic Living magazine.
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For substitution help, please see my guide to baking with substitutions here.