Monday, August 27, 2012

Gluten Free Miracle Cookies


These are crispy little chocolate wonders!  My daughter made them first by cutting them out (and eating the scraps) and the second time she made them in one two jellyroll pans and just scored them with a pizza wheel before baking.  They remind us of a chocolate animal cracker.  Delicious crumbled on top of ice cream.  BIG chocolate flavor packed in these babies!

1 cup of margarine
1/2 cup of sugar
salt
1 1/2 cups of GF baking mix
1/2 cup of cocoa

Cream together the margarine and sugar. Add the salt, baking mix, and cocoa. It will look dry at first, but mix until it all comes together. Divide the mixture in half, and put each half on a baking sheet lined with parchment paper. Sandwich the dough between the pan and another piece of parchment paper, then use your hands to spread the dough across the pan. I also place another pan on top and press the dough out flat to get a uniform thickness. It is possible to cut out shapes, but it is time-consuming to peel away the dough scraps. If you do want to cut out shapes, you must remove the scraps, DO NOT try to transfer your shapes to another pan. It is also important to keep the dough relatively cold. Place the dough in the freezer until it hardens. Then, bake at 250F for an hour.

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