Crescent Cookies (Vanillekipferl) are a European Christmas tradition and a holiday staple in our family. These sweet, delicate cookies are typically made with walnuts, almonds, or hazelnuts. This year we used pecans for a different taste, and because we had easy access to them.
The nutty flavour is complimented by the vanilla extract in the dough, and the dusting of powdered sugar on top — sure to be a cookie that everyone will enjoy this holiday season. If you have vanilla powder, you can add it to your powdered sugar for extra flavour!
Prep: 45 minutes (plus 12 hours resting time)
Cook time: 18 minutes
Yield: 3 dozen cookies
Apples are one of our favourite ingredients, and you can never really have enough apple recipes! These bars are like eating apple crisp but even better — each bite is packed with apples, shortbread crust and crunchy topping.
We love using tart apples, but you can also use a blend of apples that suits your preference. With so few ingredients, these are easy to make from scratch. And, while they're best in the fall, you can enjoy them all year.
Prep: 15 minutes
Cook time: 45 minutes
Yield: 12 bars
Ingredients (shortbread bottom):
Ingredients (apple filling):
Method (shortbread bottom):
Method (apple filling):
Don't be intimidated about making gluten free gravy — it's easy! Whether you're roasting a chicken or preparing a holiday Turkey, you can use this recipe year-round. Because this recipe uses all the pan drippings, this gravy is full of flavour.
Prep: 5 minutes
Cook time: 10 minutes
Yield: 6-8 servings
While we're big fans of Italian Buttercream (light and delicately sweet), recently we changed things up to try out a recipe for an old classic — Ermine Buttercream (also known as Flour Buttercream, Boiled Milk Buttercream, and so on.)
Flour Buttercream is perhaps the most apt description, since to make this recipe you use flour to develop a thick pudding that gets added to whipped butter. We found this recipe on The Tough Cookie, and simply subbed in our gluten free flour to replace the regular all-purpose.
This buttercream is wonderful for cupcakes, jelly and Swiss rolls, and layer cakes. Light as whipped cream, it's incredibly smooth and sets very well.
Prep: 15 minutes
Cook time: 5 minutes
Yield: 3 ¼ cups buttercream
Store-bought breakfast bars can be quite expensive, and are usually highly-processed. Using a handful of ingredients, we like to make our own at home.
These fruit oat bars are great for breakfasts, kid's lunches, afternoon snacks, or to pack along for camping and hiking trips. The best part? You can make a new flavour every time! We made this batch with rhubarb jam (it adds a wonderful sweet and tart touch), but any fruit preserves will work.
Prep: 10-15 minutes
Cook time: 30-35 minutes
Yield: 12-20 bars
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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