It feels like forever (ok a bit of an exaggeration), but trying to get my gluten free cookie recipes to taste to my standards has been such a battle. I use measure for measure flour, which is supposed to be equivalent to using all purpose in most recipes, however I have found sometimes there is a bit of deviation from measurements. I also found not all gluten free flours turn out the same cookie. So, lots of practice.
Today I made what I call Bourbon Caramel Bliss Cookies. They have a little of everything, and the 3rd batch was the charm. They came out perfect. They are large cookies - you could make them smaller but why bother? I know I'm just going to eat that much anyway.
The trick I found was refrigerating the dough for 30 minutes and then between batches. It helped to keep them from spreading. I also used a cookie scoop and then flattened them slightly. I did bring my butter to room temperature like I normally do with cookies, however I used eggs straight from the refrigerator rather than bringing them to room temp as well, a deviation from my normal process.
I've decided silpat works best. Sure, parchment paper is great, but silpat cleans so easily and there's no waste.
I'll have the recipe up tomorrow. Right now, I'm off to deliver some cookies to friends. ;)
Comments