WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, April 23, 2013

Samoa like cookies- gf,df,ef,cf,etc.

These honestly were just as delicious without the chocolate as they were with, believe me, I made sure to taste test both! Abby thankfully doesn't mind the rest of us indulging in a touch of chocolate though she cannot. I had to add a swirl of chocolate,considering I was trying to mimic a samoa cookie. The cookie I thought at first wasn't going to work, it is a little different then what I "thought" shortbread should be, but it ended up holding fine as long as you bake it all the way and allow to cool before trying to move it. Keeping the dough cold until it goes into the oven is ESSENTIAL to prevent spreading.

1 cup gf flour blend
1/3 cup sugar(domino's)
1/2 teaspoon guar gum(soy lite)
1/4 teaspoon baking powder
couple dashes of salt
1/4 cup coconut oil(spectrum or TT)
1/4 cup palm shortening(spectrum)
1/2 teaspoon vanilla extract if you can(we skipped since Abby is reacting)

Preheat oven to 300.

In bowl, mix flour,sugar, guar gum, baking powder,salt. Cut palm and coconut oil into dry ingredients. Add vanilla. I used my hand and brought it together into a ball. Place in fridge till chilled.

Between two sheets of parchment paper roll cold dough to about 1/2 inch. Use biscuit cutter or other round cutter and cut cookies. Transfer cookies to parchment lined cookie sheet. For best results, place prepared cut cookies on the cookie sheet in the fridge for at least 15 minutes- these tend to "spread" when baking. It is essential to have a preheated oven and cold dough.

Bake for 20-23 minutes.

Allow to cool. Prepare caramel/coconut filling.

Caramel/Coconut layer:

1 1/2 -2 cups lightly toasted unsweetened coconut fine shreds

1/4 Cup palm shortening(you can use coconut oil,but with caramel we have had more consistent results with palm)
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup cream from the top of a can of cold coconut Milk
1/2 Cup Lyle's Golden Cane Syrup
coarsely ground Salt(about 1/2 teaspoon we use pink himalayan)

In large microwave safe bowl combine; palm shortening,granulated sugar, brown sugar(light or dark),coconut milk cream, Lyle's. Combine a bit and microwave for 2 minutes. Stir well. Microwave for 2 more minutes. Stir well. Microwave for 2 minutes more(I did 2 minutes and 20 seconds, my microwave is older). Stir. Mix in coconut flakes and salt. Allow to sit on counter for about 10-15 minutes to thicken- if it is too runny it will ooze off the shortbread cookie, too cold and it won't spread.

Top the cookie with your caramel/coconut filling. Allow to cool(hot sugar is bad bad bad in your mouth!!)

IF you have safe corn-free,soy-free,dairy-free, gluten free chocolate you can make a chocolate glaze/icing to pipe on the cookies. Abby eats them without the chocolate.


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