fantabulous sugar cookies, literally

vanilla & almond sugar cookies

It’s no secret that I have an affinity for the word “fantabulous”.

I know it’s not a real word, & I’m not trying to suggest that other people get on board with my blatant disregard for the english language.

What I am saying is, that this is a word that reminds me of my sister Amyra. She & I have a deep-seeded love for Eddie Izzard & his comic marveling. So when I miss her, I use it more often.

I also felt that the word was appropriate for today. I’ve decided my future will be fantabulous!

Ok. Truth time.

Our future at Hotel Ploes has come to a rather abrupt end. There is no ill will held by either parties as nothing was actually done wrong, however, they have decided to close down the kitchen & all its production. Kitchens take a lot of work & when it was fully understood how many changes would need to be made & how much work was involved, it was decided that they weren’t up to the task.

We part on peaceful & pleasant terms though.

I did myself a little comfort baking last night. You know, just to soften the blow. Sugar cookies have a way of softening blows. Whilst doing this baking I was half missing my sister, terribly, & half contemplating the future & what I reckoned it held for me. I decided that no matter what would happen, it should in fact be fantabulous.

Hence the cookies. I’m starting the new chapter of my life with a sweet & positive attitude. A vanilla & almond flavored attitude.

Ingredients: makes 20-40 depending on size
– 200g sugar
– 115g unsalted butter, room temp
– 80ml almond milk
– 2 tsp vanilla extract
– 100g brown rice flour
– 50g coconut flour
– 15g corn starch
– 65g almond meal
– 1 tsp xanthan gum

Directions:
1. beat together the butter & sugar until light & fluffy. Add in the almond milk & vanilla extract & beat until evenly combined.
2. add the rest of the ingredients to the butter mixture & beat until evenly distributed. The mix will be wet & sticky at this point but don’t worry.
3. transfer the dough onto a piece of cling-film & flatten into a disc. Wrap & refrigerate for 2 hours.
4. Remove your dough from the fridge & place it onto a counter dusted with brown rice flour. Roll dough out to 5mm thick & cut into your desired shape. Place cut shapes onto a baking tray lined with parchment. Place your cookies in the freezer for 15 minutes to chill.
5. pre-heat the oven to 175C. Remove the cookies from the freezer & bake for 10-12 minutes, or until they have started to turn slightly golden around the edges.
6. remove from the oven & allow to cool completely before decorating.

Tips:
**** the dough will be really wet in the beginning. This is completely expected. Allowing the dough to rest for 2 hours will also allow the gluten-free flours to absorb the excess moisture. The butter will also harden in the fridge & make the dough pliable. ***
*** chilling the cut cookies first helps to stop them spreading during the baking process, this allows for much cleaner & aesthetically pleasing shapes.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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