Gluten-Free Vegan Baking by Unknown

Author:Unknown
Language: eng
Format: mobi, epub
ISBN: 9781472386229
Publisher: Parragon, Inc.
Published: 2014-05-17T17:00:00+00:00

Cook’s tip

Almond or hazelnut milk or butter both work well in this recipe.

Lime ICED COOKIES

Everybody loves an iced cookie. These are best eaten on the day they are made, but they are so delicious they probably won’t last for a day.

PREP TIME: 20 minutes, plus chilling

COOK TIME: 15 minutes

MAKES: 12

vegan and gluten-free egg replacer, equivalent to 1 egg

12/3 cups gluten-free all-purpose flour,

plus extra for dusting

1/2 teaspoon gluten-free baking powder

pinch of salt

1/3 cup firmly packed vegan and gluten-free margarine

1/3 cup vegan superfine or granulated sugar

juice and zest of 1 unwaxed lime

1 teaspoon vegan glycerin

1 1/4 cups vegan and gluten-free confectioners’ sugar

2 teaspoons light corn syrup

strips of unwaxed lime zest, to decorate

1 Make up the egg replacer in a small bowl according to the package directions, and beat it with a fork for a minute, until bubbly.

2 Put the flour, baking powder, and salt into a large mixing bowl. Add the margarine and rub it in with your fingers. Stir in the sugar. Add the lime zest, glycerin, and egg replacer. Use your hands to work the mixture into a ball and transfer it to a lightly floured board. Knead the dough and shape it into a log that is about 6 inches long. Wrap it tightly in plastic wrap and chill in the refrigerator for 1 hour.

3 Preheat the oven to 400°F and line a large baking sheet with parchment paper.

4 Take the cookie dough out of the refrigerator, unwrap it, and place on a lightly floured board. Using a serrated knife and a gentle sawing motion, slice the log into 12 cookies. Transfer the cookies to the prepared baking sheet.

5 Bake in the preheated oven for 15 minutes, or until just browning at the edges. Be careful—they may brown underneath more quickly than they do on top. Take the cookies out of the oven and transfer immediately to a wire rack to cool completely.

6 Put the confectioners’ sugar, 5 teaspoons of the lime juice, and the corn syrup in a small saucepan over low heat, and heat, stirring continously, until thickened to a pouring consistency but not too thin. Spread a little fondant icing onto each cookie, decorate with a few pieces of lime zest strips, and set aside to let the icing to set before serving.

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