Thursday, September 30, 2010

DB Challenge: Decorated Sugar Cookies - Gluten Free

GF Note: For those unfamiliar with my blog, I do not have any dietary reason that I need to eat gluten-free. I choose to bake gluten-free within my home because I have an interest in all the other types of grains and flours that have been used by cultures for centuries. Why is America so wheat focused? I figure I can get gluten filled products everywhere else outside my home. 


The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.


I made these gluten-free as I continue to try to bake that way more. I was a little worried that the cookies might come out too crumbly to stand up to the decorating, but there was no problem.

This was my first time really decorating to this extent with royal icing. I think my only problem was that I didn't get it thin enough to 'flood' properly to get a nice smooth finish - they appear a little lumpy. But overall I was pleased with the results. I'm not an icing fan, so after I got the cookies above decorated I did the rest with much less icing, with the cookie showing through a lot more.

Basic Sugar Cookies: (note that italicized comments are from Mandy)



½ cup + 6 Tbsp Unsalted Butter, at room temperature
3 cups + 3 Tbsp All Purpose / Plain Flour or Gluten-free blend
3/4 t xanthan gum (only needed for GF version)
1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.

• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid
flour flying everywhere.

• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.

• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.

Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.


Royal Icing:
2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract, optional

Directions
• Beat egg whites with lemon juice until combined.
Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and
grease free.

• Sift the icing sugar to remove lumps and add it to the egg whites.
Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
• Beat on low until combined and smooth.
• Use immediately or keep in an airtight container.
Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.
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