Gluten free pinwheel cookie recipe: A Colorful Delight скачать в хорошем качестве

Gluten free pinwheel cookie recipe: A Colorful Delight

Gluten free pinwheel cookie recipe: A Colorful Delight Embark on a delightful baking journey with our Gluten-Free Pinwheel Cookies recipe, meticulously crafted for cookie lovers embracing a gluten-free lifestyle. This visually appealing treat combines the tender crumble of buttery cookies with a vibrant swirl of colors, making it a perfect addition to any festive occasion or a cozy tea time. This recipe yields approximately 24 cookies, ensuring there’s enough to go around for family and friends. Ingredients: For the Dough: 2 cups (240g) gluten-free all-purpose flour 1 teaspoon (4g) xanthan gum (omit if your flour blend already contains it) 1/2 teaspoon (2g) baking powder 1/4 teaspoon (1g) salt 3/4 cup (170g) unsalted butter, room temperature 3/4 cup (150g) granulated sugar 1 large egg, room temperature 1 teaspoon (5ml) vanilla extract For the Coloring and Flavor (optional): Gel food coloring (colors of your choice) 1/2 teaspoon (2.5ml) flavor extracts (e.g., almond, lemon, mint), optional and according to color Instructions: 1. Prepare the Dough: In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla extract, beating until well combined. Gradually add the dry ingredients to the wet, mixing until a cohesive dough forms. Divide the dough evenly, depending on how many colors you plan to use. 2. Color the Dough: Work with one portion of dough at a time, adding a few drops of gel food coloring and optional flavor extract. Gently knead until color is even. Repeat with remaining dough pieces and different colors. 3. Layer and Roll the Dough: Between two sheets of parchment paper, roll out one colored dough into a rectangle, about 1/4 inch thick. Repeat with the other colors. Carefully remove the top parchment from the first layer and overlay the second colored dough on top, peeling off its parchment. Repeat with any additional layers. Starting from the long end, roll the dough tightly into a log, peeling away the bottom parchment as you roll. Wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours. 4. Slice and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap the chilled dough log and slice into 1/4 inch thick cookies. Place on prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes or until the edges are just starting to turn golden. Let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. Pro Tips: For a crispier cookie, roll the dough thinner (about 1/8 inch). Watch closely as they bake, as thinner cookies will bake faster. Ensure your gluten-free flour blend is suitable for cookies. Blends with a higher proportion of rice flour tend to produce a tender crumble ideal for this recipe. These Gluten-Free Pinwheel Cookies not only cater to dietary restrictions but also bring a burst of joy and color to any table. Whether you’re a seasoned baker or new to the gluten-free world, this recipe promises a satisfying baking experience with delicious results. Don’t forget to subscribe to our channel for more gluten-free tips and recipes, ensuring your culinary journey is both delightful and inclusive. Happy baking! #happybaking, #glutenfree #cookiesrecipe