Gluten-Free Miniature Desserts by Abigail R. Gehring

Author:Abigail R. Gehring
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2012-12-31T16:00:00+00:00

⅓ cup granulated sugar

½ teaspoon vanilla

Directions

1. Preheat oven to 425°F. Grease a baking sheet.

2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Cut the butter into small cubes and add to the flour mixture. Mix until the largest pieces of butter are the size of peas.

3. In a separate bowl, whisk together the cream, egg, and vanilla. Make a well in the flour mixture and pour the cream mixture into the center of it. Use a fork to stir until the dough is evenly mixed. Knead the dough with your hands eight turns or so to create a ball.

4. Lightly flour a cutting board with gluten-free flour and roll the dough out until it is between ¼ and ½-inch thick. Use a small (1½-inch diameter or so) round cookie cutter or the top of a shot glass continued on page 56 to cut the dough into rounds. Place rounds on greased baking sheet, spaced about 1½ to 2 inches apart. Chill for 10 minutes in the refrigerator before baking.

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