The holidays are officially here and today is day 7 in The Kinky Coconut's 12 Days of Gluten-free Christmas Cookie Recipes! We are past the halfway mark and nearing the finish line, and today is a super delicious twist on the meltaway recipe I posted yesterday. The Spiced Mayan Gold Meltaway is a rich, buttery, chocolate shortbread, with a lovely heat spiced kick, wrapped in cinnamon and tempered (pardon the pun) with unctuous dark chocolate. Yeah, I like these A LOT!
Gluten-free Spiced Mayan Gold Meltaway Cookie:
Difficulty : Easy to Medium
Cost Range: Medium
Time : 25 mins. (does not include chill times)
Yields: 5-6 dozen cookies
Freezes: Beautifully 1-3 months
Preheat Oven to 350° F
INGREDIENTS:
1 3/4 Cup GF Flour Mix #1 (recipe follows after this one)
1Cup Icing Sugar
1/4 Cup High End Cocoa Powder
3/4 Cup Unsalted Butter
1 tsp Xanthan Gum
2 Tbsp Arrowroot starch or Corn Starch
1 ½ t chili powder
½ t cayenne powder
¼ C strong cooled coffee
1/4 tsp Sea Salt
1 Tbsp Real Vanilla Extract
2 Cups Melted 60% Dark Chocolate, I prefer Costa Rican. DO NOT ADD TO DOUGH RECIPE!
METHOD:
-In a separate bowl, mix flour, xanthan gum, salt, & arrowroot starch. Keep aside.
-In a mixer beat sugar and butter together.
-Add cocoa.
-Add flour in three parts, when adding the last addition, add vanilla extract to help moisten the dough a bit.
-Roll dough in parchment paper to for logs, the size should not be bigger than a quarter. I make mine very small, the size of a nickel, because I like them that way but it's all your personal preference.
-Freeze dough 2-3 hours or overnight. At this point the dough can be frozen for up to 2-3 months if wrapped properly.
-Preheat your oven, remove dough log, sit on counter for 3-5 minutes. Open and slice to desired size and thickness. Not too thick or the centers won't cook & not too thin or they burn easily.
-Lay out on a parchment paper lined cookie sheet, these don't spread so I place quite a few on the tray with a bit of space between.
-Bake in preheated oven for 6 minutes. Make sure to turn the tray half way after 9 minutes for even baking.
-Cool on tray completely. Then dip half each cookie in melted chocolate & allow to cool on a tray lined with parchment paper until cool and hardened.
Bonne Appétit & remember to share a taste tester with someone you love.
(Makes 3 Cups)
2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
Leave a comment below, I love to hear how recipes turn out!
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