Christmas baking this year was very rushed.
Aside from working on Dec 24th, I had no plans to bake cookies at all, because I still had to make the traditional Bulgarian odd number dishes for Christmas. Yes, I had no plans, but my daughter did. 🙂
She fluttered her long eyelashes and gave me the cute puppy eyes that only she can, and I my plans changed. I was really worried to try cookie recipes, because I have tried baking only one kind of gluten free cookies before. I was extremely surprised by this delicious recipe and I have to say, we liked it as much as the traditional honey spice cookies that I make, if not more.
2 cups brown rice flour
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup cornstarch ( gluten free!)
1 1/2 tsp baking soda
1 tsp xanthan gum
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice ( I don’t like, it, so I skipped that)
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup honey
1 large egg granulated sugar for sprinkling
1. Preheat the oven to 350 F.
2. Mix the flours, baking soda, xanthan gum, spices and salt together.
3. Beat the softened butter with the dark brown sugar and white sugar on medium with your mixer. After 2 minutes, increase the speed slightly, then add the egg and honey.
4. Gradually add the flour mixture and fold in the dough. When done, divide the dough into 60 equal pieces, roll into balls, then place on a parchment paper covered pan. Press the balls with the bottom of a glass to make them flat, then sprinkle with a bit of granulated sugar.
5. Bake at 350F for 10 minutes or until golden brown, then let them cool in pan for 2 min outside of the oven. Remove from pan and place on a cooling rack completely.
6. When completely cold, place in a dry storage container. I usually place a piece of apple to keep them soft and chewy, because most baking soda cookies harden when they cool.
They are perfect for Santa or simply to enjoy with your afternoon tea. Yum!