When the holidays come around, we start thinking about what new items we can include in our annual cookie tins. We saw this recipe posted on Taste of Home and thought we'd give them a try with our flour!
These bars have a shortbread cookie base, peppermint icing centre, and white chocolate top layer. What's more festive than a recipe where you sprinkle crushed candy canes on top? They look very pretty and would make a great addition for a cookie exchange.
The final result is on the sweeter side (thanks to the icing and white chocolate combination), so we recommend cutting them into small squares or rectangles. If you're like us and don't want something too sweet, you could either skip the icing layer in the middle altogether or substitute dark chocolate for the white chocolate on top.
Prep: 1 hour
Cook time: 20 to 25 minutes
Yield: 24 bars
Ingredients (cookie base):
Ingredients (peppermint icing):
You'll also need:
Method (cookie base):
Method (peppermint icing):
Method (white chocolate topping):
One cookie is delicious. Two cookies is amazing. Put some filling in the middle and it's delightful!
While we are not going for copycat Oreos here, we did want a sandwich cookie with a filling that held up to the bite test. Ever had a sandwich cookie where the filling squished out?
So we made these delicious, chocolatey biscuits with a vanilla marshmallow fondant centre. You could also fill them with a stiff ganache, icing, or your favourite jam. With Halloween right around the corner, we also used some fun imprints to customize the tops, which you could do for any holiday!
Prep: 30 minutes
Cook time: 15 - 20 minutes
Yield: 2 dozen (24) 2-inch cookies
You will need:
Ingredients (chocolate cookies):
Method (chocolate cookies):
There's something about every holiday that begs for sugar cookies, so we had to make sure we put this recipe in our lineup. A classic, anytime of the year treat, from scratch sugar cookies are simply the best.
We took one of our favourite recipes for sugar cookies from Everyday Annie, swapped out the flour and added some xanthan gum — it was that easy!
The original recipe is for easy to bake and frost cookies, since you can simply roll the dough in balls, flatten, and bake. However we find it works just as well for cut-out cookies — and who doesn't love a versatile recipe?
Be warned, the full recipe makes a LOT of cookies, so get ready to roll! You can enjoy them plain, decorated with soft frosting, royal icing, or you can cover them in sprinkles before baking. Kids and adults alike will have plenty of fun decorating (and as you can tell we have a soft spot for using sprinkles for an extra bit of sparkle!)
Prep: 30-45 minutes (plus 1 hour resting time)
Cook time: 10-12 minutes
Yield: 2-5 dozen cookies (depending on size and shape)
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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